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| Escarole and Endive Salad with Gorgonzola and Walnuts |
| Escarole is part of the chicory family, along with Belgian endive and radicchio. While many |
| vegetables are prized for their delicate flavors, members of this clan are appreciated for their |
| slightly bitter taste. When eaten raw, they pair especially well with more strongly flavored, rich |
| ingredients such as nuts, cheeses and fruits. |
| 3 Tbs. extra-virgin olive oil |
| 2 Tbs. Châteauneuf-du-Pape or red wine vinegar |
| Salt and freshly ground pepper, to taste |
| 4 heads Belgian endive, about 1 lb. total, cored |
| 1 head escarole, about 1/2 lb., carefully rinsed |
| and torn into 2-inch pieces |
| 3 oz. Gorgonzola cheese, crumbled |
| Preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast until lightly browned |
| and fragrant, 5 to 7 minutes. Remove from the oven and let cool. |
| In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a |
| In a bowl, combine the endive and escarole. Drizzle with the vinaigrette and toss to coat the leaves |
| evenly. Transfer to a serving platter and garnish with the Gorgonzola and walnuts. Serve |
| Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life |
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