Belgian Endive Salad with Hazelnut Oil, Walnuts, and Gruyere Cheese (Salad d’Endives aux Noisettes et Gruyere)
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by Perrier, Georges
Preparing the salad:
Discard any wilted outer leaves from the endives. Cut out and discard the cone-shaped core from the bottom of each endive. Remove about 15 of the outer leaves and set aside. Slice the inner leaves crosswise into 1/4- inch-wide strips.
In a mixing bowl, whisk together the mustard, vinegar, and season to taste with salt and pepper. Slowly pour in the hazelnut oil, whisking until the dressing is emulsified (creamy looking). Reserve 1 to 2 tablespoons of the dressing, and gently toss the remainder with the sliced endives, walnuts, and cheese until well coated.
Serving the Salad:
Place a mound of salad on each of 4 chilled salad plates. Dip the tips of the reserved whole leaves in the remaining vinaigrette, then dip each leaf tip in chives. Arrange the leaves around the salad so that they look like flower petals.
Storing walnut and hazelnut oils. Walnut and hazelnuts oils are marvelous additions to a pantry. The only problem is, like the nuts they’re made from, these oils easily become rancid. Buy only from a store that sells enough to keep it fresh. Keep refrigerated after opening and be sure to taste the oil before using it. Discard if there is any moldy or unpleasant taste.
7 Belgian endives
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
Salt and white pepper
5 to 6 tablespoons hazelnut oil
1/2 cup walnuts, coarsely chopped
1/4 pound Gruyere cheese sliced
1/4 cup finely snipped fresh chives