| 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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