“IT’S OKAY TO EAT BITTER” ENDIVE SALAD
Dressing recipe adapted from Salt, Fat, Acid, Heat by Samin Nosrat
Makes 4 side salads or 2 meal salads
Salad Ingredients:
1 head endive, thoroughly washed, drip dried and chopped
3 oz parmesan or other sweet aged cheese, grated
1 apple, thinly sliced
½ c. croutons
1 c. chopped chicken (optional)
Caesar Dressing Ingredients:
4 anchovies (or 1 TBSP capers for vegan)
¾ c. mayo
1 garlic clove
3 TBSP lemon juice
1 TSP white wine vinegar
3 oz parmesan cheese, grated
¾ TSP Worcestershire sauce
Salt and pepper
Directions:
Prep all the salad ingredients (except the cheese) and place in bowls (2 for a meal or 4 for side salads). Sprinkle lightly with salt and pepper.
You can make this dressing with a food processor or in sturdy bowl. Either way place all the ingredients in a bowl or the bowl of the food processor and puree well. If you are doing this by hand, I recommend pounding the anchovies and garlic into a paste. Then add all the other ingredients and whisk really well until emulsified, about 3 minutes.
Pour dressing on salad and mix well. Let sit for about 10 minutes before serving to allow the greens to tenderize and the flavors to meld well.
To serve, sprinkle parmesan over top and enjoy!