Endive with Walnut Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A simple flurry of slightly bitter endive slivers is just the right palate cleanser after a substantial meal. The key to the equally easy vinaigrette is to temper sumptuous walnut oil with lighter, more neutral vegetable oil. Ingredients:
6 belgian endives (about 1 1/2 pounds) |
2 tablespoons red-wine vinegar |
2 tablespoons chopped chives |
1 teaspoon dijon mustard |
3 tablespoons vegetable oil |
2 tablespoons walnut oil |
Directions:
1. Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl.
2. Whisk together vinegar, chives, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then whisk in oils in a slow stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Season with salt and pepper.
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