My book group (of which I am a terrible, lapsed member) not only reads a book a month, but we cook from a different cookbook each time too, depending on the whims of the group and believe me, we are a whimsical group. The latest obsession is Nigel Slater's Tender. Tracy, my clever friend of orange & anise cookie fame who lives at the world-famous poodlehaus, has shared this tender little salad, inspired by Mr. Slater. Studded with beautiful pomegranate rubies, its cherubic qualities will work wonders on your beloved:
Tender-inspired
Endive Salad
for the salad
4 Belgian endives
3 cups Mache
½ cup toasted pumpkin seeds
1 cup pomegranate seeds
for the dressing
1/3 cup mild olive oil
2 Tbsps. apple cider vinegar
1 tsp. Dijon mustard
1-2 tsps. honey
¼ tsp. salt
A few grinds of white pepper
On a cookie sheet, toast the pumpkin seeds (hulled) in a 350
F degree oven for about 4 minutes. Remove the seeds immediately from the pan
and cool the seeds in a big glass bowl.
Wash and spin dry the greens and chill in the fridge till
ready to serve. Before serving, chop the endives into 1” pieces and toss with
the Mache leaves.
Whisk all the dressing ingredients together and test for
seasoning, adjust as needed (it should taste just slightly sweet). Set aside.
When ready to serve, dress the greens and top with pomegranate
and pumpkin seeds.
Serves 8 Booklettes.
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