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Endive Salade

Puree ¼ c. lemon juice, 2 cloves garlic, ½ c. olive oil in blender or food processor until smooth. Add ½ c. grated Parmesan cheese (about 1 ½ oz.) and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.) Toss with endive leaves, arugula leaves, and add toasted pine nuts or walnuts and croutons. Pickled red onions add color and flavor interest. (Marinate rings in 1/2 c. cider vinegar, 1/2 c.water, and 1/4 c. honey or sugar for a day.) Other dressing w/arugula leaves and candies walnuts 2 tablespoons Sherry wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley 2 teaspoons Dijon mustard 6 tablespoons walnut oil or olive oil 6 tablespoons extra-virgin olive oil
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