Title: Salade D'endives
Categories: Salad Dressing
Yield: 4 Servings

12		Endive, Belgian, split
1	tb	Mustard, Dijon
1/4	c	Vinegar, wine, red
		Salt (to taste)
		Pepper (to taste)
1	tb	Juice, lemon
3/4	c	Oil, walnut
1/4	c	Walnuts
2	md	Tomatoes

Beat together the mustard, vinegar, salt, pepper and lemon juice.

Slowly drizzle in the oil, emulsifying the salad dressing.

Toss the endive with the dressing and add the walnuts and tomatoes as garnish.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

previous

next