BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SALAD, GRAPES, WHITE ENDIVE, TOASTED WALNUT

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The inspiration for this recipe was a dinner Bob and other chefs created while up in the North country  in Italy, this October 2012. It is good cold, but can be served warm with Gorgonzola and a crusty bread. We are serving it with a Pumpkin / Tallagio Risotto, so it is here without cheese of any kind.

Ingredients:

  • 2 each Belgian, white endive, washed and sliced

  • EVOO, sea salt, as needed
  • 1 clove garlic, pasted
  • 1 cup black table grapes, quartered
  • 1/2 cup walnut pieces, toasted
  • White balsamic, as needed for small drizzle at service

Method:

Place endive in bowl; ligtly cat with EVO. Ad a pinch of seasalt and garlic. Toss in grapes and walnuts. Drizzle with white balsamic, as desired.

Alternative #1-you can warm endive with garlic past and oil–remove and add remaining ingredients and serve.

Alternative #2-you can crumble and add gorganzola over the warm salad and serve with crusty bread for a stand alone light lunch.






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