Parmesan Walnut Salad in Endive Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Can be prepared in 45 minutes or less. Ingredients:
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt |
1 tablespoon mayonnaise |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
a 1/4-pound piece of parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup) |
1/2 cup finely chopped celery |
4 belgian endives |
1 cup walnuts, toasted lightly and chopped fine |
1/4 cup finely chopped fresh flat-leafed parsley leaves |
Directions:
1. In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
2. Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
3. Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
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