Yield: 6 Servings
|\N \N||Freshly ground black pepper|
|¾ cup||Salad oil|
|6 \N||Belgian endives|
Pour vinegar into a jar w/ a screw-top lid, & season with salt and pepper to taste. Add oil and set aside. Peel endives, wipe each leaf with a clean, damp linen towel. Arrange leaves over six salad plates. Before serving, secure lid to jar of vinegar dressing. Shake well and drizzle over endives.
Serve at once. For oil and vinegar dressing, remember to use one part vinegar to 5 parts oil, and add salt & pepper to the vinegar, not to the oil or the oil & vinegar mixture. Leaves of the endive should be young and delicate.
LE CAFE ROYALE
CHATEAU VIGNELAURE, 1977
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .