Monday, February 04, 2013

February Fabulousness: A Valentine's Day Salad

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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