Red and green endive and walnut salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Dijon-style mustard |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Minced shallot |
| 2 | tablespoons | Red-wine vinegar |
| ¼ | cup | Walnut oil |
| ¼ | cup | Vegetable oil |
| 8 | Green Belgian endives; trimmed | |
| 8 | Red endives; (also known as | |
| ; Belles Rouges, | ||
| ; available at some | ||
| ; supermarkets and | ||
| ; specialty produce | ||
| ; markets or by mail | ||
| ; from California | ||
| ; Vegetable | ||
| ; Specialties, P.O. | ||
| ; Box 916, Dixon: CA | ||
| ; 95620, Tel. or fax | ||
| ; 707-447-3310), | ||
| ; trimmed | ||
| 1 | cup | Walnut pieces |
Directions
In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into ½-inch slices, and add them to the bowl with the walnuts. Just before serving, drizzle the salad with the dressing and toss it to combine it well.
Serves 8.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.