| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Belgian |
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Dijon-style mustard |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Minced shallot |
| 2 |
tb |
Red-wine vinegar |
| 1/4 |
c |
Walnut oil |
| 1/4 |
c |
Vegetable oil |
| 8 |
|
Green Belgian endives; trimmed |
| 8 |
|
Red endives; (also known as |
|
|
; Belles Rouges, |
|
|
; available at some |
|
|
; supermarkets and |
|
|
; specialty produce |
|
|
; markets or by mail |
|
|
; from California |
|
|
; Vegetable |
|
|
; Specialties, P.O. |
|
|
; Box 916, Dixon: CA |
|
|
; 95620, Tel. or fax |
|
|
; 707-447-3310), |
|
|
; trimmed |
| 1 |
c |
Walnut pieces |
INSTRUCTIONS
In a small bowl whisk together the mustard, the sugar, the shallot, the
vinegar, and salt to taste, add the oils in a stream, whisking, and whisk
the dressing until it is emulsified. Line a large salad bowl with some of
the endive leaves, cut the remaining endives crosswise into 1/2-inch
slices, and add them to the bowl with the walnuts. Just before serving,
drizzle the salad with the dressing and toss it to combine it well.
Serves 8.
Gourmet December 1992
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