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Endive salad, as my Saxon grandma used to make it

updated

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Ingredients for 4 servings:

  • 1 head of endive lettuce
  • 1 onion(s)
  • 1 tsp salt
  • ½ tsp black pepper, freshly ground
  • ½ lemon(s), juice
  • 2 tsp sugar
  • 4 tbsp oil
  • 1 tsp, leveled mustard
  • n. B. water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

not bitter, so children also like it

Wash the endive and cut into very fine strips, discarding the stalk. Soak the strips in lukewarm water for 10 minutes to draw out some of the bitterness. Finely dice the onion. Mix all other ingredients except the oil and water thoroughly. This works best in a blender. Once the sugar and salt have dissolved, stir in the oil. Stir well to create a fine emulsion. If the sauce is too intense, thin it slightly with water. Place the lettuce in a large bowl, along with the onions and sauce, and mix everything well so that the salad is lightly coated with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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