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Red & White Endive Salad

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 07 October 2012 at 04:24
 
 
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Red and White Endives.
 
 
Good Morning,
 
Has anybody had the lovely opportunity to taste Red Endive ?
 
This salad is punctuated with a zingy vinaigrette which is superbly refreshing, however, one can employ a lovely Gorgonzola or Roquefort dressing or simply Evoo & Balsamic.
 
Red & White Endive Salad ...
 
1 1/2 tblsps. white wine Vinegar or Champagne Vinegar or Apple Cider Vinegar
1 tiny minced Shallot
1/2 tsp. Dijon Mustard or Green Peppercorn Dijon Maille Mustard
1 pound Endive Red
1/2 pound Endive White
1 1/2 tsps. finely chopped Parsley or Chervil fresh Herb
1 tblsp. of finely snipped fresh Chives
1/4 cup Evoo of choice
 
1) whisk well the vinegar, shallot, mustard, salt to taste, 1/8 tsp. freshly ground rose, green, black and white pepper corns in a large bowl
2) then add the Evoo extremely gradually, whisking until thoroughly combined
3) just before serving, add the endive leaves and the herbs and toss lightly to coat
 
SERVE WITH HOT OVEN CRUSTY BREAD OF CHOICE TO DIP IN DRESSING.
 
Enjoy,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 07 October 2012 at 04:42
I've never even seen red endive in the markets over here Margi, would love to try it though.

It seems as if it would be similar to radiccio....yes?
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 October 2012 at 05:10
Hoser,
 
Radicchio has quite a different flavor profile than Red Endive ... It is more subtle than Radicchio in its bitter notes.
 
French style White Endives braised in the oven, are absolutely phenomenal, with a drizzle of Bechamel or Roquerfort or other blue vein cheese of choice, walnuts and wrapped in Iberian or French or Italian ham, like Proscuitto di Parma or Serrano Ham.    
 
Perhaps, you can enquire with your local FarmerĀ“s Markets.
 
I plan to try the French braise in oven traditional recipe with both the red & white varieties.  
 
T.U. for the feedback, and let me know if you can locate some red endive.
 
I am sure there is a French Export Office in NYC, similar to Foods & Wines from Spain, that can provide a list of where to purchase in Rhode Island or  planting some.
 
Also, the Amish FarmerĀ“s Markets are another option.
 
Furthermore,  perhaps, Brook can advise where to get  seeds.
 
Have lovely Sunday.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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