Saucy Little Dish is trying something new! Each month we will be working with a different ingredient and each Dish will create a dish using that ingredient. We are excited to start the Spring 2013 off with Endive/Chicory.
In addition to our new theme months, SLD would like to introduce our newest dish, Beth Harrell. Beth is originally from Florida and we met this saucy thing in Williamburg, Brooklyn and she now lives in Chicago. Not only has she lived in all sorts of culinary hubs, she studied the art of baking and pastry at Le Cordon Bleu Paris. I don’t know about you, but I know we are excited to see what Beth whips up!
From Dish Beth:
(inspired by El Almacen’s Ensalada de Palmito) Yields 6 servings
I’ve always thought of endive as the stuck up, snooty little finger food of fancy pants ladies luncheons. Other than an elegant vehicle for stuffing cheesy, mayonnaisey dips down my gullet, I didn’t really know what else it was good for. That is, until, I had this delightful truffled endive and heart of palm salad at El Almacen, an awesome Argentinian restaurant in my old neighborhood, Williamsburg, Brooklyn. Since I live in Chicago now, I decided I’d try and make this thing at home.
Slightly bitter endive, its chicory sister radicchio, and tangy heart of palm, are tossed with large flakes of buttery, salty parmesan and a simple truffle vinaigrette. Since it’s spring, I’ve also added some white asparagus to the mix. Earthy and decadent, this would be a perfect start to a romantic dinner with your hunny bunny. But I wouldn’t know anything about that. Guh.
2 endives (the whiter the leaf, the less bitter the taste)
White asparagus (about 6-8 stalks)
Small head of radicchio
8 oz jar of heart of palm, drained
1/2 cup apple cider vinegar
Big handful of salt
Truffle Vinaigrette (recipe below)
Parmesan cheese (not the powdery pizza kind. Get a wedge and shave flakes off with a vegetable peeler. This is a CLASSY salad, dammit!)
Slice the endive, radicchio, asparagus and heart of palm into long, thin strips. Make sure to cut the top and base off of the endive and asparagus. Place all but the heart of palm into large bowl with the apple cider vinegar and salt. Toss to coat and let sit for 30 minutes or so (you want to slightly pickle them). Place in colander to drain. Rinse with cold water (don’t have to totally wash all vinegar away, just give it a quick rinse), return to bowl
Add heart of palm. Toss with Truffle Vinaigrette and sprinkle with parmesan before serving.
Shallot (or small onion, shallots are just expensive onions anyway)
2-3 T white truffle oil (If you’re on a specialty oil budget, you can sometimes find this shit for cheap at TJ Maxx)
2 T extra virgin olive oil
1-2 T champagne vinegar
Salt and pepper to taste
Grate the onion/shallot right into the bowl and then pour/sprinkle in remaining ingredients. Whisk and taste and whisk and taste, adding more as needed until it’s to your liking.
Oh yeah! And for the record, it’s pronounced on-DEEV, not N-dive. Enjoy lovers!