Serving
(click to enlarge)

Asparagus Endive Salad
Euro/American

Serves:
Effort:
Sched:
DoAhead:  
2 to 4  
**
20 min  
Yes

An intriguing mix of textures and flavors with a tart basil vinegarette dressing. Worth the high price of Belgian endives since their texture can't be duplicated by other mildly bitter greens.




1
1
2


2
18
1/3
1/3
1
1/3
1/8
#




cl

c
c
T
t
t
Asparagus
Red Bell Pepper
Belgian Endive

Dressing
Garlic
Basil leaves, large
Wine Vinegar, white
Olive Oil, ExtV
Honey
Salt
Peppercorns
PREP
  1. Peel the ASPARAGUS (if thick) from below the half way point to the end.
  2. Char the BELL PEPPER with a butane blowtorch and brush off the skin under running water. Slice lengthwise into thin strips and roast in a frying pan until just tender.
  3. Cut your ENDIVES in half lengthwise, core them and cut lengthwise into narrow strips. If you are going to keep them for some time before use give them a quick soak in a bowl of water soured with citric acid or lemon juice - they have a slight tendency to browning.
  4. Grind PEPPERCORNS.
  5. Blend together all DRESSING ingredients - a mini-prep food processor is perfect for this.
  6. Cook the Asparagus in boiling water 5 to 6 minutes depending on thickness. Chill or leave warm as you prefer.
  7. Arrange ingredients on salad plates and pour some dressing over
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ggv_asparendv1 050314 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.