Through a grocery-list-making error, I now have an enormous bunch of curly endive, not Belgian endive as I had expected. Help! What can I do with it? A friend made kale chips tonight for our BBQ -- can I do the same with this? Or what else? Thanks.
i wish i could find curly endive -- frisée, right?
i had a great salad:
sliced roasted beets
cider-viegar vinaigrette with shallots
here is the verbatim recipe from the chef at the old ebbitt grill in washington, d.c., where i had this salad, but i don't think that the ratios are correct. i've never made this recipe with these ratios, however; when i created my own version before i got the chef's recipe, i'd just started with a basic vinaigrette using cider vinegar,,,adding shallots and a tiny pinch of cinnamon along with the mustard, honey, salt & evoo:
"Old Ebbitt Grill" Apple Cider Vinaigrette --as written to me in an email
""""This makes approx 4 cups """ ****
½ each Shallot
½ cup Honey
1/8 cup Dijon Mustard
1 tsp Cinnamon
2 cup Apple Cider Vinegar
½ gal Olive Oil <= 8 CUPS>
Put all the ingredients in a blender and puree. While the blender is still going, slowly add the oil in a drizzle to combine. Season with some salt and pepper."""""
**** WARNING NOTE: THIS RECIPE DOESN"T ADD UP (as anyone can see-- chef says it yields 4 cups, but it starts with 8 cups of olive oil ;-). I asked the chef to clarify the ratios, but she never did.
here is a recipe from an online blogger --"a touch of honey" -- http://www.ahintofhoney.com/2009/10/a... -- that looks much more like "tart" traditional salad dressing ratios -- and enough for a dinner -- not a restaurant's "full house" ;-).
1/4 cup apple cider vinegar
2 Tbsp. apple cider
1 Tbsp. shallot, minced
1 Tbsp. honey
1/2 cup extra virgin olive oil
salt and pepper, to taste
~~~~ you can see that the blogger's vinaigrette is twice as vinegary as the restaurant's version. what i'll do next time is start with the amount of oil i want, then add vinegar in small tranches… because the dressing should not be too vinegary at ALL -- in fact, it should be a little sweet. i need to get the definitive ratios down -- for my own purposes. usually, i just tweak a basic vinaigrette, but i'd like to get this one right. ;-)).
the blogger uses regular lettuces, and chops the apples, the restaurant used very thinly sliced apples and almost "carpaccio" slices of beets. frankly, the beets should've been thicker… which in my opinion would make them better in the salad. the order of plating the salad ingredients was….
place big circle of overlapping thinly-sliced roasted beets around inside rim of large plate, then pile the dressed greens, then sprinkle the gorgonzola DOLCE, the candied walnuts and the craisins (or "dried cranberries" if you will). pretty and pretty darn delicious!
You can treat it like any bitter green side dish and either quick sautee with chopped garlic, a few anchovies, crushed red pepper flakes and/or freshly ground black pepper in olive oil , or braise it, covered, in the same ingredients (without the anchovies but with salt) and a little added broth for a little longer time.
I acturally love the heart of chicory in a tossed green salad.