2 mg (8% DV) Note: g=gram, DV=Daily Value, mcg=microgram, mg--milligram CREAMY OREGANO DIP WITH VEGETABLES 1 1/2C plain non-fat yogurt Salt to taste (optional) 1 Tbsp fresh oregano, 1/4 tsp pepper chopped 1/8 tsp cayenne pepper 1/4tsp dried oregano 1 head belgian endive
, 1/2 tsp lemon peel grated separated into spears 1/2 tsp lemon juice 6 oz cherry tomatoes 1.
small Butterball or fingerling potatoes 1 red- or pink-skinned apple 2 heads Belgian endive
Lightly toasted bread, cut into cubes FONDUE 1/2 cup plus 1 tbsp.
I understood precious little of what my host family said to me that night, but I did catch the name of the tender, slightly bitter, delight that we ate -- Belgian endive
1 medium carrot 1 medium beet 4 heads Belgian endive
3 tbsp mayonnaise Scrub the carrot, then grate it finely, using either a box grater or a Microplane.
The evening starts off with a Belgian endive
and radicchio salad, topped with Black Jack walnuts.
Later, sample one of these delicious salads: Cress, Belgian Endive
, Persimmon, and Hazelnut Salad; Spinach Salad with Maple-Roasted Butternut Squash and Walnuts; or Heirloom Lettuce Salad with Herbs.
For the compressed shallots: I shallot sliced Champagne vinegar Granulated sugar Water For the bread: Canola oil I loaf Pugliese bread, crusts trimmed off For the uni hollandaise: * 3 egg yolks 1 teaspoon water 1 pound butter, melted 3 tablespoons yuzu juice Roe or 6 sea urchins; about 3 ounces, pureed Salt For the Wagyu tartare: One 6-ounce piece Wogyu strip loin 2 ounces claikon, peeled and brunoised 1 shallot minced Zest of 7 orange Juice of 1 lemon 3 tablespoons extra virgin olive oil 7 tablespoon finely chopped parsley 1 tablespoon finely chopped chives Fleur de sel For the garnish: 3 pullett egg yolks from heritage chickens, shells cleaned and reserved Sea urchin roe Micro mizuna Belgian endive
, sliced * yields more than needed for serving
99 in the refrigerated aisle; and Ti's red and white Belgian endive
in the produce department, three perfect little endives for $2.
90 pieces Belgian endive
1 tablespoon salt 1 1/2 teaspoons ground white pepper 1 1/2 tablespoons finely minced shallots 1/4 teaspoon finely mashed fresh garlic 8 1/4 ounces cider vinegar 1 1/2 pints salad oil, corn oil, or safflower oil 2 pounds boiled shrimp, coarsely chopped 14 to 16 whole Peppadew peppers, chopped 1/3 the size of the shrimp 1 ounce fresh-snipped chives Clean and prepare endive into individual spears; drain well and refrigerate.
Colourful winter salad leaves like radicchio, treviso and Belgian endive
are arranged on individual plates.
PEAR, GOATS CHEESE AND PARMA HAM SALAD Ingredients (serves 4) 2 ripe pears, cored and sliced 150g goats cheese, crumbled Mixed leaves including rocket, frisee and Belgian endive
, washed and dried ' red onion, thinly sliced Handful walnut pieces ' bulb fennel, thinly sliced 8 slices Parma ham, torn up For the dressing 90ml extra virgin olive oil 30ml cider vinegar - clove garlic, crushed ' tsp Dijon mustard ' tsp wholegrain mustard 1tsp runny honey Pinch salt Method Place all the dressing ingredients in a bowl and whisk.
Like the other members of the chicory family--radicchio, endive, Belgian endive
, and frisee (curly endive)--escarole is on the bitter side.