And endive salad recipe Ingredients
Warm Belgian Endive and Pine Nut Salad
INGREDIENTS (Nutrition)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice
• 3 tablespoons extra-virgin olive oil, or as needed
• salt and pepper to taste
• 4 heads Belgian endive
• 1/3 cup pine nuts
• 1 tablespoon chopped fresh parsley, for garnish
1. In a medium bowl, whisk together the Dijon mustard, red wine vinegar
and lemon juice. Whisk in olive oil slowly until you have an almost
creamy consistency. Taste and season with salt and pepper. Set aside.
2. Cut endive heads crosswise into rings. Remove the hard end of the
stems and discard. Rinse in a colander, shaking to separate the slices
into rings. Set aside to drain.
3. In a large dry skillet over medium heat, toast the pine nuts. Stir
constantly so that they do not burn. Once the pine nuts are golden,
throw in the endive rings. Once it has warmed just slightly, pour
in the dressing and toss to coat. Reduce the heat slightly if the
endive is wilting too quickly. You want to maintain some crispness
and texture.
4. If you have guests to impress, throw in the parsley. The sharp
green flecks will brighten the dish and enhance the flavour, but the
salad is in no way lacking without. Serve immediately. It is best
served directly from the pan to the plate. If is put in a bowl, the
dressing will settle at the bottom and be difficult to toss again
without damaging the endive.
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