Red and Green Endive and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
1 1/2 teaspoons dijon-style mustard |
1/2 teaspoon sugar |
2 tablespoons minced shallot |
2 tablespoons red-wine vinegar |
1/4 cup walnut oil |
1/4 cup vegetable oil |
8 green belgian endives, trimmed |
8 red endives (also known as belles rouges, available at some supermarkets and specialty produce markets or by mail from california vegetable specialties, p.o. box 916, dixon: ca 95620, tel. or fax 707-447-3310), trimmed |
1 cup walnut pieces |
Directions:
1. In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into 1/2-inch slices, and add them to the bowl with the walnuts. Just before serving, drizzle the salad with the dressing and toss it to combine it well.
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