A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Belgian Endive is a vegetable thats often overlooked in the produce section. Its crisp texture and balanced sweet and bitter flavours make it a great choice for any salad.
Directions for: Belgian Endive Salad with Vanilla and Raisins and Vanilla Vinaigrette
Ingredients
For the Salad:4 heads of thinly sliced Belgian endive
1 cup of plump raisins
A sprinkle or two of salt and pepper
For the Vinaigrette:1 cup of extra virgin olive oil
cup of white wine vinegar
2 spoonfuls of honey
A spoonful or two of vanilla
A spoonful of Dijon mustard
A sprinkle or two of salt and pepper
Directions
For the Salad:1. Toss the endive and raisins with a splash of the vinaigrette and seasonings. Couldnt be easier.
For the Vinaigrette:1. Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. Its easier to clean up!
See more: Salad, Lunch, Appetizer, North American, Fruit, Quick and Easy, Dinner, Vegetables, No-Cook, Vegetarian