Name: Endive Salad (Osolemio)
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

2 Peter 1:21 says, “Men moved by the Holy Spirit spoke from God.” The Greek word for “moved” is “phero.” It’s a verb that is translated “bring, carry or bear.” It’s the same word that used twice in Acts 27 –Paul’s famous voyage to Rome – of the ship that was at the mercy of the breeze being caried by the wind. It’s origin of the English name, “Christopher.” Christos (Christ) – Phero (Bearing) – Bearing Christ. So, this tells us that the men who wrote Scripture did not have heightened powers or mystical visions or even an ear for God to dictate His word. Rather, they wrote what they knew to be true using their own words, style, experiences and personalities, but as they wrote, the Holy Spirit (pheuma-the same Greek word used in the Bible for wind) was bearing them along. Therefore, when they wrote they wrote the very Word of God.

Randy Smith

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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