Ingredients
1 endive
1/4 cup walnuts
Optional: orange
Dressing
5 parts olive oil
1 part freshly squeezed lemon juice
salt and pepper
or
5 parts walnut oil
1 part red wine vinegar
salt and pepper
Either separate the endive into individual leaves or cut into one-inch pieces. Mix with the walnuts and dress just before serving. Orange slices are a nice addition. With a sharp knife, cut down to the fruit at the top and bottom ends of an orange; then cut away all the peel and pith around the outside. Slice thinly and add to the salad just before the dressing.
Reprinted from In Helen's Kitchen: A Philosophy of Food, by Helen Hudson Whiting, with the permission of Regulator Books.
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