2 heads Belgian endive
1 recipe Dijon Vinaigrette (below), with a finely chopped
garlic clove added
Optional: Blue cheese, toasted walnuts or pecans
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.
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.
1 tsp Dijon (or Creole) mustard
1½ tbs red wine vinegar (not raspberry)
¾ tsp salt
Freshly ground pepper
3 tbs extra-virgin olive oil
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.
A couple of suggestions: 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
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