top of page

Endive Salad

(by Anna Moine)


Dressing:


2 shallots, chopped fine

1 part aged balsamic vinegar (at least 10 years old–invest in it!)

3 parts first batch Italian olive oil

3 large endives, cores removed and sliced 1/4 inch thick

Anjou pear, cut into small squares

Gorgonzola or similar blue cheese

handful of walnuts

optional: lardons (small cubes of crispy bacon)

Macerate shallots in balsamic vinegar for a minimum of 15 minutes, and slowly add olive oil.

(I make a big batch and save it for a week.)

Combine with endives, pear, cheese, walnuts, and optional lardons.


(Read Satisfaction, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page