CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains |
Italian |
*new-acq, Italy, Mediterrane |
4 |
Servings |
INGREDIENTS
2 |
|
Heads Belgian endive |
1 |
t |
Dijon or Creole mustard |
1 1/2 |
T |
Red wine vinegar |
3/4 |
t |
Salt |
|
|
Freshly ground pepper |
3 |
T |
Extra-virgin olive oil |
|
|
Finely chopped garlic clove |
|
|
Blue cheese |
|
|
Toasted walnuts or pecans |
INSTRUCTIONS
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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