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endive lemons water egg yolk mustard kosher salt extra-virgin olive oil canola oil pistachios Italian parsley radishes
Viewed: 62 - Published at: 8 years agoIngredients
- 4 heads Belgian endive, outer leaves trimmed and quartered
- 3 Meyer lemons
- 2 tablespoons water
- 1 fresh egg yolk
- 1 teaspoon Dijon mustard
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
- 1/2 cup toasted pistachios
- 1/2 bunch Italian parsley, leaves picked
- 3 or 4 radishes, trimmed
Method
- Remove the outer leaves from the endive and trim any stems, taking care to keep the heads intact.
- Cut each head lengthwise into quarters.
- To remove some of the bitterness, soak the endives in lightly salted ice water for 10 minutes.
- Remove and let drain on paper towels.
- Peel strips of zest from one of the lemons with a vegetable peeler.
- Place the zest with a couple of inches of water in a small saucepan.
- Bring to a boil, drain the water, then replace the water with fresh, cold water.
- Repeat the entire process three timesdont cheat!
- Blanching the zest three times removes any traces of bitterness and guarantees a softer, more floral vinaigrette.
- Juice the lemons for a total of 1/4 cup.
- In the jar of a blender, combine the juice with the blanched zest, the water, egg yolk, mustard, and a pinch of salt.
- Pulse to chop the ingredients.
- Then add both oils in a slow, steady stream.
- Strain the vinaigrette to remove any large pieces of zest.
- You should end up with about 1 1/2 cups of dressing.
- Place the endives, nuts, and parsley in a bowl and toss with enough dressing to lightly coat.
- Pile on a platter, then shave the radishes over the top of the salad and serve.
