endive salad with walnut sauce

insalata di indivie con salsa di noci

TOTAL TIME: 10 minutes

MAKES: 4 servings

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Ingredients

1 ounce day-old bread, cut into 1/2-inch cubes (about 1 cup)
1/3 cup plus 2 to 3 tablespoons whole milk
1/4 cup extra-virgin olive oil
1/4 cup walnut pieces
Fine sea salt
1/2 pound chicory (French curly endive) or frisée, tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)
1 medium Belgian endive, leaves separated and thinly sliced lengthwise
Sweet paprika

Instructions

In a bowl, soak bread in 1/3 cup milk, stirring occasionally, for 15 minutes. Transfer mixture to a blender. Add oil, walnuts and 1/4 teaspoon salt to blender; purée until smooth. Thin dressing with 2 to 3 tablespoons remaining milk.

Combine chicory and endive in a large bowl; season with salt. Drizzle with dressing and toss to combine. Sprinkle with paprika.

January 2010

keywords:

vegetarian, quick, easy, endive, chicory, salad

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Comments [1]

I made the sauce to use on some baby kale that I had. It was easy to make and also went well on sauteed cauliflour and onions. It is very creamy and as it continues to thicken and needs to be thinned. Use good olive oil as the flavor comes through. I found this so intriguing! I look forward to using as the recipe suggests with the frisee and endive. I think I would like to try it on pasta.

Posted: May 24, 2012 15:31 by Janene