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Recipe: Belgian Endive Salad Victoria
Similar Categories: Belgian, Endive, Salad, Victoria
Belgian Endive Salad - Victoria
Yield: 4 Servings
--MARINADE-
1/3 c White wine vinegar
2/3 c Olive oil
1/2 t Salt
1/2 t Sugar
--BELGIAN ENDIVE SALAD-
4 Belgian endives
-(2 1/2 to 3 ounce ea)
Assorted wild mushrooms
-or pickled mushrooms
Assorted fresh herbs and
-pesticide free edible
-flowers for garnish
Pickled ginger thinly sliced
1 Plum tomato
In screw-top jar, combine wine vinegar, olive oil, salt, and sugar.
Cover and shake well. Set aside. Cut Belgian endive into fan shapes.
Using a large knife, cut each endive lengthwise from endive tips to
the base, cutting to but not through the base. Turn endive a quarter
turn and cut lengthwise again. This now forms 4 large "petals." Cut
each quarter lengthwise again to form 8 thin "petals" that are still
held intact by the base. Run cold water into center of each endive.
Drain. Arrange in shallow dish. Shake marinade and pour over endive.
Marinate 10 minutes, spooning marinade over endive twice. Remove
endive from marinade with slotted spoon. Drain on paper towels,
patting gently to remove excess marinade. On each of 4 serving
plates, spread out an endive "fan." Scatter mushrooms and over
endive. Decorate endive "petals" with fresh herbs and flowers to
resemble a flower arrangement. Arrange ginger on each endive near
base. Halve tomato crosswise, using a zigzag cut. Remove pulp and
seeds. Cut each tomato half in half again, lengthwise. Fit a tomato
quarter over base of each endive to form a "vase."
Victoria/April/94 Scanned & fixed by Di Pahl & Gary Groeller
Yield: 4 Servings
--MARINADE-
1/3 c White wine vinegar
2/3 c Olive oil
1/2 t Salt
1/2 t Sugar
--BELGIAN ENDIVE SALAD-
4 Belgian endives
-(2 1/2 to 3 ounce ea)
Assorted wild mushrooms
-or pickled mushrooms
Assorted fresh herbs and
-pesticide free edible
-flowers for garnish
Pickled ginger thinly sliced
1 Plum tomato
In screw-top jar, combine wine vinegar, olive oil, salt, and sugar.
Cover and shake well. Set aside. Cut Belgian endive into fan shapes.
Using a large knife, cut each endive lengthwise from endive tips to
the base, cutting to but not through the base. Turn endive a quarter
turn and cut lengthwise again. This now forms 4 large "petals." Cut
each quarter lengthwise again to form 8 thin "petals" that are still
held intact by the base. Run cold water into center of each endive.
Drain. Arrange in shallow dish. Shake marinade and pour over endive.
Marinate 10 minutes, spooning marinade over endive twice. Remove
endive from marinade with slotted spoon. Drain on paper towels,
patting gently to remove excess marinade. On each of 4 serving
plates, spread out an endive "fan." Scatter mushrooms and over
endive. Decorate endive "petals" with fresh herbs and flowers to
resemble a flower arrangement. Arrange ginger on each endive near
base. Halve tomato crosswise, using a zigzag cut. Remove pulp and
seeds. Cut each tomato half in half again, lengthwise. Fit a tomato
quarter over base of each endive to form a "vase."
Victoria/April/94 Scanned & fixed by Di Pahl & Gary Groeller
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