John Myers
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Lukewarm, Glazed Endive Salad
The perfect lukewarm, glazed endive salad recipe with a picture and simple step-by-step instructions.
- 1 piece Endive salad
- 3 Discs Bacon
- 4 piece Shallots
- 4 piece Leek
- 1 sake Red peppers
- 1 piece Cheese
- 1 sake Apple
- 1 teaspoon Capers
- 1 piece Butter
- 1 piece Salt and pepper
- 1 teaspoon Mustard sweet
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 piece Roasted stilt
Preparations – snipping
- Wash endive salad, cut into large pieces and spin dry – cut bacon into small pieces – peel shallots and cut into small cubes – cut leek into thin slices – cut peppers into thin strips – cut cheese into small cubes – cut apple into large cubes – Finely chop capers – cut the remains of stilts into large cubes
preparation
- Sweat the onion and bacon together – add the leek and paprika and roast with it – add the cranberry mustard (or other fruity, sweet mustard) and honey – fold in the chopped capers, as well as the cheese and apple cubes – season with a little lime juice, salt and pepper
glaze the salad
- Finally, put the cut endive salad with the other ingredients in the hot pan, mix everything well and let glaze briefly – (NOTE: glazing means tossing something in fat and sugar) – the salad is then immediately served lukewarm and topped with the finely chopped remnants of the roasted stilt topped
DANGER
- Depending on personal preferences, other firm, robust types of lettuce that do not collapse when they are heated are also suitable for glazing! e.g. chicory, radiccio, Chinese cabbage …
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