Endive and Walnut Salad
Source of Recipe
unknown
Recipe Introduction
The exact proportions of this recipe are not important. Use your own
judgment in determining exact quantities.
List of Ingredients
2 to 3 Belgian endives (known as chicory in the UK),
washed, dried, and cut crosswise into 1/2-inch (1 cm) pieces
12 to 16 walnut halves, coarsely chopped
2 to 4 Tbs (30-60 ml) walnut oil
Salt and freshly ground pepper to taste
Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes,
just until they are warm and aromatic. Combine the endive, walnut
oil, salt, and pepper in a bowl and toss to coat the endive with the
oil. Go easy on the salt and pepper, as they tend to mask the flavor
of the walnut oil. Place on individual salad plates, and sprinkle the
chopped walnuts on top. Serves 4 to 6.Recipe
|
|
member logon
