It’s National Salad Week, so I thought I would give you the recipe for the salad I serve at dinner parties. It’s deceptively easy.
1 organic or pasteurized egg yolk
1 tsp Dijon
1/4 tsp sea salt/ 1/4 tsp white pepper
squeeze of half lemon or equivalent quality white wine vinegar
1/2 cup of canola, grapeseed or veg oil
2 belgian endive
3 oz pecans
1 TB sugar
3 – 4 oz Gorgonzola
In a medium glass mixing bowl add egg yolk, Dijon, salt/pepper and lemon juice. Mix with a whisk. SLOWLY start adding a couple of drops of oil at a time so the dressing does not break. As it emulsifies, you can add a very thin steady stream of oil while whisking. You will end up with a nice dressing. Test for proper acidity and seasoning. (It should have strong flavor.) Set aside.
Wash and separate endive by cutting off the root. Spread out on a platter. Saute the pecans with the sugar over medium-low heat, making sure they do not burn.
Drizzle the dressing over the endive, topping with pecans and Gorgonzola. Serve immediately. If you are holding it in the fridge until later. Dress before serving and try to let the chill come off of it.