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Belgian endive |
Also found in: Encyclopedia, Wikipedia, Hutchinson | 0.02 sec. |
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4 ounces finely chopped pancetta 1 cup roasted, peeled and thinly sliced chestnuts 4 heads red endive, leaves trimmed of ruffled edges, sliced crosswise 1/8-inch thick 4 heads Belgian endive, leaves trimmed of ruffled edges, sliced crosswise 1/8-inch thick 2 ounces micro greens 1 cup toasted walnuts Kosher salt and pepper to taste Everyone loves this "tuna"-salad style tofu concoction, and serving it in Belgian endive leaves makes for a unique presentation. Is it really necessary for someone to know which fork to use with Belgian endive or how to address the Duchess of Kent at the Wimbledon reception? |
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