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Alsatian shallots vegetable oil tarragon endive baby greens cherry tomatoes cornichons radishes Gruyere cheese
Viewed: 27 - Published at: 7 years agoIngredients
- 2 1/2 cups dry Alsatian Gewurztraminer or other spicy dry white wine
- 1/4 cup finely chopped shallots
- 1/3 cup vegetable oil
- 1 tablespoon chopped fresh tarragon
- 3 large heads Belgian endive
- 8 ounces mixed baby greens
- 8 ounces cherry tomatoes, halved
- 3/4 cup finely chopped cornichons*
- 8 radishes, halved, thinly sliced
- 1 1/2 cups grated Gruyere cheese
Method
- Combine wine and shallots in heavy medium saucepan.
- Boil until mixture is reduced to 1/2 cup, about 20 minutes.
- Cool completely.
- Whisk in oil and tarragon.
- Season with salt and pepper.
- Reserve 24 outer leaves of endive.
- Thinly slice remaining endive crosswise.
- Combine sliced endive and greens in large bowl.
- Combine tomatoes, cornichons and radishes in medium bowl.
- (Can be made 6 hours ahead.
- Cover greens, tomato mixture and reserved endive separately; chill.
- Let dressing stand at room temperature.)
- Toss greens with half of dressing.
- Add cheese to tomato mixture; toss with remaining half of dressing.
- Season salads with salt and pepper.
- Mound greens on plates.
- Top with tomato mixture.
- Garnish with endive leaves.
- *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
