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Recipes & Menus |
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| Chicory and Walnut Salad (Salade d'Endives aux Noix) |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| Main ingredient |
Chicory (endive) |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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4 medium endives
3 ounces walnut halves or walnut pieces
4 cloves of garlic
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| Preparation |
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Cut the endive in half and discard the bottom half (the bottom half is less tasty and has an inedible inner core)
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Place the endive in a bowl (a large, flat bowl is better than a traditional salad bowl)
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Break the walnut into quarter pieces and sprinkle them over the endive
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Peel the garlic, cut into fine pieces and sprinkle over the endive
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Add a French salad dressing (oil , vinegar, salt, pepper and a 1/2 teaspoon of sugar)
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| Additional Notes |
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The name of the salad used in this recipe is a bit confusing, so take care when purchasing it at the grocery store that you get the right type. In France the salad is called Endive, in the USA it is usually called Chicory and in the UK it is usually called Endive. However, English-speakers sometimes use the term Endive to refer to a different type of salad (know as frisée in French) which is a large, green, flat salad.
For those not used to eating garlic, you may wish to use less than 4 cloves.
This salad is normally a side dish, but can also be served as a main dish.
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