Endive and Walnut Salad
Dec. 5th, 2013 05:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityEndive and Walnut Salad
12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste
Heat the walnuts in a sauté 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.
12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste
Heat the walnuts in a sauté 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.
