Warm Belgian Endive and Pine Nut Salad

Lest you think I live on meat and chocolate and lard alone, I figured I’d give you a recipe that contains vegetables. Shocking, I know. I actually do eat veggies a lot, but don’t normally do anything other than steam them or make a salad which is not exactly exciting blog material.

On the subway home one day, I was struck with the desire to eat endive. I used my handy-dandy iPhone and found this recipe online, picked up a few things on my way home and voila! This is very simple and quick and really quite enjoyable. The crispness and bitterness of the endive go really well with the more earthy pine nuts and the mustardy vinaigrette. Serve this as a side or just eat it in a bowl as a not-well-balanced-but-delicious meal or snack. This recipe makes quite a lot, so feel free to cut it in half if you’ve got 2 or 3 people (like I did).

Warm Belgian Endive and Pine Nut Salad

from recipes.com

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil, or as needed
  • salt and pepper to taste
  • 4 heads Belgian endive
  • 1/3 cup pine nuts
  • 1 tablespoon chopped fresh parsley, for garnish

Directions:

In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Slowly and in a steady stream, drizzle in olive oil while whisking until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.

Core the endive heads and cut crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.

In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn (this is important!). Once the pine nuts are golden, throw in the endive. Once everything has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat if the endive is wilting too quickly–you want to maintain some crispness and texture.

Serve immediately. If you have people to impress, throw on some parsley as garnish– it looks beautiful. I opted not to.

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About Wish

A graduate student with two cats and a passion for good food and good conversation, both preferably shared with friends.
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