| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
|
Heads Belgian endive |
| 1 |
sm |
Head chicory |
| 1/2 |
c |
Broken walnults |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
Lemon juice |
| 1/4 |
c |
Walnut oil |
|
|
Fresh ground pepper |
INSTRUCTIONS
Wash endive and chicory in cold water and dry. Cut off bottom of endives,
separate leaves and split lengthwise. Cut chicory in 1/2-inch pieces and
add to endives in salad bowl. Combine mustard, lemon juice and walnut oil,
adding fresh ground pepper to taste. Add to salad and toss well. Sprinkle
walnuts on tip and toss lightly once more before serving.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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