Chiffonade Salad on Belgian Endive Points

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By: Dana McCauley

As colourful and fresh-looking as a spring flower, this salad makes a lovely opener for a spring dinner party.

Ingredients

Dressing:: 4 tsp (20 mL) cider vinegar; 1 small clove garlic, minced; 1/4 tsp (1 mL) each salt and pepper; 1/3 cup (75 mL) extra virgin olive oil
Salad:: 1 head radicchio; 3 cups (750 mL) shredded arugula or spinach leaves; 1 lemon; 1/2 cup (125 mL) crumbled blue cheese; 2 Belgian endives, about 6 oz/175 g

Preparation

Whisk vinegar with garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Reserve.

Separate radicchio into leaves and cut out sturdy white vein. Stack leaves and shred finely with a sharp knife. Combine with arugula.

Using a zester, remove long strips of lemon peel. Add to lettuce. Toss with cheese to combine.

Cut stem end from Belgian endives. Separate into individual leaves, reserving tiny hearts for another use. Wash and pat endive points dry. Arrange in a circle, points out, on a large platter.

Drizzle dressing over shredded lettuce and toss gently. Arrange in centre of platter. Serve immediately.

Makes 6 servings.

Serving(s): 6

Also in this menu:

Elegant and easy for Easter

Source

Homemakers Magazine: April 2004

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