| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Italy, Mediterrane, *new-acq | 4 | Servings |
INGREDIENTS
| 2 | Heads Belgian endive | |
| 1 | ts | Dijon or Creole mustard |
| 1 1/2 | tb | Red wine vinegar |
| 3/4 | ts | Salt |
| Freshly ground pepper | ||
| 3 | tb | Extra-virgin olive oil |
| Finely chopped garlic clove | ||
| Blue cheese | ||
| Toasted walnuts or pecans |
INSTRUCTIONS
DIJON VINAIGRETTE OPTIOANL Rinse the whole endive and dry it. It is not necessary to wash each leaf separately. Cut the butt end off and discard. slice the endive in one to two inch pieces. Quarter the solid end pieces. Toss with vinaigrette. Endive makes a fine salad by itself. Adding crumbled blue cheese and toasted walnuts or pecans makes it richer. Dijon Vinaigrette: Put the first four ingredients in a small glass jar with a tight fitting lid (a clean jar that once contained artichoke hearts is perfect) and shake well. Add the olive oil and shake very well again. VARIATIONS: Add garlic, basil, chives, parsley, mint, or a combination thereof. For a curry variation, add minced garlic and one tablespoon finely chopped onion fried until soft in one tablespoon oil, with one teaspoon curry powder. >recipe from Italian food and med diet - southern europe, Sicily. (slow page) http://www.osolemio.it/meddiet/default.nclk 1998: O-solemio is an e-zine about Italy. Notes: Too many produce managers mishandle their Belgian endive, but it is possible to find it as it should be - pale yellow. Do not buy pale green endive; it is too bitter. >Edited by Pat Hanneman 98-Mar Recipe by: O-solemio e-zine 1998 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998
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