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Salads that get extra mileage from just a little Belgian endive.

The pleasantly bitter bite of Belgian endive stands out in combination with other salad ingredients, letting you use it sparingly and still get considerble mileage from a few ounces of this costly vegetable. Each of these three first-course salads also capitalizes on the graceful shape of the pale leaves.

The elements of a chef's sald dress up endive in the first recipe. Oriental flavors and a sesame-soy dressing complement endive in the second. Shrimp with crunchy bulgur and dill contrast with the tender leaves in the third.

Slender tapered heads of Belgian endive come in many sizes, but an average head weighs about 4 ounces. Average price this time of year is $3 to $4 a pound.

To crisp Belgian endive, rinse the heads with cold water, wrap in paper towels, and enclose in plastic bag; chill at least 1 hours or as long as 5 days. Chef's-style Endive Salad

3 heads Belgian endive, (about 4 oz.

each), crisped (see preceding)

2 ounces Swiss cheese

6 paper-thin slices (3 1/2 to 4 oz.)


Watercress sauce (recipe follows)

hard-cooked eggs, shelled and cut

lengthwise into halves

watercress sprigs

Thinly slice any discoloration from root end of endive, then cut heads in half lengthwise. Pull each half aprt into 3 sections. Arrange 3 sections side by side on each of 6 salad plates.

Cut cheese into thin strips and lay equally on endive. Drape a sice of pastrami over each serving. If made ahead, cover and refrigerate as long as 4 hours.

To serve, spoon equal portions of sauce beside endive leaves; garnish with egg half and watercress. Serves 6.

Watercress sauce. Blend together 3/4 cup sour cream; 1/4 cup milk; 2 tablespoons each cider vinegar and chopped watercress leaves; 1/2 teaspoon each Dijon mustard, sugar,and dry tarragon leaves; and 1 clove garlic, minced or pressed. Oriental Endive Salad

1/3 cup silvered almonds

3 heads Belgian endive (about 4 oz.

each), crisped (see preceding)

1 cup lightly packed fresh cilantro

leaves (Chinese parsley)

1/4 pound mushrooms, washed and

thinly sliced

1/4 cup thinly sliced green onions

Sesame dressing (recipe follows)

1 small red bell pepper, cored,

seeded, and silvered

Place almonds in a single layer in a 9-inch-square pan. Bake in a 350[deg.] oven until golden, about 8 minutes; reserve.

Thinly slice off discolored base of endive, thenbreak off 24 of the largest leaves. Arrange 6 leaves with tips pointing toward the rim of each of 4 salad bowls or plates. Chop remaining endive.

In each bowl, mound in the center of the leaves 1/4 of the cut endive, cilantro, mushrooms, green onion, and almonds. If made ahead, cover and chill up to 4 hours.

To sever, pour 1/4 of the sesame dressing over each salad; garnish equally with red pepper slices. Serves 4.

Sesame dressing. Stir together 3 tablespoons each sesame oil, sald oil, and white wine vinegar; 1 1/2 tablespoons each soy sauce, dry sherry, and sugbar; and 1/4 teaspoon ground ginger. Endive with Bulgur and Shrimp

3/4 cup bulgur

1 1/2 cups boiling water

1/4 pound small cooked shrimp

3 tables poons chopped fresh dill or 1

teaspoon dry dill weed

Mustard vinaigrette (recipe follows)

Salt and pepper

3 heads Belgian endive (about 4 ox. each), crisped (see preceding)

Measure bulgur into a bowl; pour in boiling watr and let soak until liquid is absorbed and grain is soft, about 1 hour.

Combine bulgur, shrimp, dill, 1/2 cup of the mustard vinaigrette, and salt and pepper to taste; stir gently to blend. If made ahead, cover and chill until next day.

Thinly slice off discolored base of endive. Break off 24 large leaves and set aside. Cut remaining endive into 1/2-inch pieces.

On a platter, arrange endive leaves in concentric circles. Pile cut endive in center. Mound bulgur mixture on cut endive; pour remaining vinaigrette over the salad. Makes 4 to 6 servings.

Mustard vinaigrette. Stir together 1/4 cup white wine vinegar, 1/2 cup olive oil, 4 teaspoons Dijon mustard, and 1 clove garlic, minced or pressed.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1984
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