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| Endive and Walnut Salad |
| The exact proportions of this recipe are not important. Use your own judgment in determining exact quantities. |
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| 2 |
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to 3 Belgian endives (known as chicory in the UK), washed, dried, and cut crosswise into 1/2 in (1 cm) pieces |
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| 12 |
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to 16 walnut halves, coarsely chopped |
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| 2 |
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to 4 Tbs walnut oil |
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Salt and freshly ground pepper to taste |
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| 1 |
Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes, just until they are warm and aromatic. |
| 2 |
Combine the endive, walnut oil, salt, and pepper in a bowl and toss to coat the endive with the oil. Go easy on the salt and pepper, as they tend to mask the flavor of the walnut oil. |
| 3 |
Place on individual salad plates, and sprinkle the chopped walnuts on top. |
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| Servings: 4 |
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| Recipe Type |
| Salad |
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| Recipe Source |
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