| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Salads, Soup/stews |
4 |
Servings |
INGREDIENTS
| 3 |
|
Canned anchovy fillets |
|
|
rinsed |
| 1/2 |
t |
Dijon mustard |
| 1 |
T |
Plus 1/4 t lemon juice |
|
|
Freshly ground pepper |
| 2 |
T |
Extra-virgin olive oil |
| 3 |
|
Stalks celery |
| 1 |
|
Granny Smith apple |
| 2 |
|
Heads Belgian endive, leaves |
|
|
separated |
|
|
Salt |
INSTRUCTIONS
Chop anchovies and place in a bowl with mustard. Add 1 T of the lemon
juice and pepper to taste, and mix well. Slowly whisk in the olive
oil. The dressing can be made a day ahead of time, Peel the celery to
remove the strings. Cut each stalk into thirds and julienne. Set
aside. Quarter and core the apple, but do not peel. Thinly slice each
quarter and place in a serving bowl. Sprinkle remaining 3/4 t lemon
juice over apples and toss to coat. Julienne endive leaves. Add celery
and endive to the apples and toss with dressing. Season to taste with
salt and pepper. Serve immediately. Martha Stewart Living/October/94
Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #033
by John Merkel <jmerk@doitnow.com> on Feb 1, 1997.
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