|Endive, one of the other quintessentially French salad ingredients.|
I have no idea how many endive salads, and how many different versions of same we eat in a year, at least 30, maybe more. Some are five minute simple, others are more complicated because the ingredients added to the endive take time.
Tonight I had the simplest version, which is one of the ways I usually make the salad at home.
My daughter and other American friends tell me it's not necessarily easy to find endive in super markets which seems odd to me because they are everywhere here and very reasonably priced.
|Remove outside leaves.|
|Cut off the end.|
|When the bottom core is scooped out, so is any bitterness that the endive might have.|
|Et voila, now you have your salad.|
In this dressing you really want a nice mustard to give it character.
Now, simply place your endives in a pretty salad bowl, dress with your vinaigrette and top with crumbled blue cheese and chopped walnuts.
I'll tell you about another endive salad tomorrow.
Ed. Note: My appointment with the rehab dietician was cancelled today. I'm waiting for her to reschedule. I'll keep you au courant.