January's recipe teaches us how to make a good French vinaigrette sauce, so let's use it daring variations on the vinaigrette theme!
Endives are aplenty in winter (you will eat seasonal). They are crisp, light, and delicious and can be eaten raw or cooked, for example in a light veloute with clementine juice.
This is a classic recipe made with raw endives: Apples and Endives Salad.
Endives are aplenty in winter (you will eat seasonal). They are crisp, light, and delicious and can be eaten raw or cooked, for example in a light veloute with clementine juice.
This is a classic recipe made with raw endives: Apples and Endives Salad.
Take 2 large endives
1 medium apple (I used a Royal Gala).
1/4 cup sultanas
1 tsp sesame seeds
3 tsp virgin walnut oil
1 tsp cider vinegar
sea salt and fresh ground pepper to taste.
Clean the outside of the endives, cut every leave in stripes 1 inch wide.Wash the apple thoroughly, cut in small pieces. Prepare your vinaigrette in the salad bowl, add the endives, apples, sesame seeds and sultanas. Toss and serve. .. et voila!
I have omitted the Dijon mustard in the vinaigrette. I love virgin walnut oil and I think it goes very well with endives.
No comments:
Post a Comment