Belgian Endive With Lovage Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you don't have fresh lovage, the closest you will come to the taste is to use the pale colored inner stalks of celery PLUS the leaves (known as celery hearts.) However, fresh lovage is strongly recommended in this recipe. The carrot was added for color. Fron Inn on the Twenty. By the way, lovage is very easy to grow! Ingredients:
3 tablespoons sherry wine vinegar |
1 shallot, minced |
1/2 teaspoon dijon mustard |
2 tablespoons water |
6 tablespoons grapeseed oil or 6 tablespoons extra virgin olive oil |
2 tablespoons fresh lovage, finely chopped (stems and leaves) |
2 small belgian endive, each cut lengthwise into 4-6 slices |
6 cups mixed greens (mezclun) |
1 small carrot, peeled then shaved |
Directions:
1. VINAIGRETTE: Whisk the ingredients together, except for the oil and lovage in a small, non-reactive bowl. Slowly drizzle in the oil and whisk well. Stir in the fresh lovage.
2. SALAD: Arrange the greens on 6 individual salad plates or a large serving platter. Now garnish with the shaved carrot. Arrange the endive spears around the greens. Drizzle the vinaigrette on top.
3. *Important tip*: Belgian endive become discolored and bitter when exposed to air. Therefore, prepare the salad {just} before serving.
4. NOTE: If preparing the vinaigrette ahead of time, be sure to whisk well before pouring.
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