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Endive Salad (Osolemio)
4 Servings
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Endive Salad (Osolemio) Ingredients
2 Heads Belgian
endive
3 tb Extra-virgin
olive oil
DIJON
VINAIGRETTE
OPTIOANL
1 ts Dijon or Creole
mustard
Finely chopped
garlic
clove
1 1/2 tb
Red wine vinegar
Blue cheese
3/4 ts
Salt
Toasted
walnut
s or pecans
Freshly
ground pepper
Instructions for Endive Salad (Osolemio)
Rinse the whole endive and dry it. It is not necessary to wash each leaf separately. Cut the butt end off and discard. slice the endive in one to two inch pieces. Quarter the solid end pieces. Toss with vinaigrette. Endive makes a fine salad by itself. Adding crumbled blue cheese and toasted walnuts or pecans makes it richer. Dijon Vinaigrette: Put the first four ingredients in a small glass jar with a tight fitting lid (a clean jar that once contained artichoke hearts is perfect) and shake well. Add the olive oil and shake very well again. VARIATIONS: Add garlic, basil, chives, parsley, mint, or a combination thereof. For a curry variation, add minced garlic and one tablespoon finely chopped onion fried until soft in one tablespoon oil, with one teaspoon curry powder. >recipe from Italian food and med diet - southern europe, Sicily. (slow page) http://www.osolemio.it/meddiet/default.nclk 1998: O-solemio is an e-zine about Italy. Notes: Too many produce managers mishandle their Belgian endive, but it is possible to find it as it should be - pale yellow. Do not buy pale green endive; it is too bitter. >Edited by Pat Hanneman 98-Mar Recipe by: O-solemio e-zine 1998 Posted to MC-Recipe Digest by KitPATh
on Mar 23, 1998
Main Ingredient:
Salad
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Blue Cheese
Endive
Garlic
Ground Pepper
Mustard
Olive Oil
Red wine vinegar
Salt
Walnut
Italian
Mediterrane
Cheese
Blue Cheese
Endive
Mustard
Olive oil
Garlic
Wine
Red wine
Salad
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