salad ead


I thought I would give you the recipe for the salad I serve at dinner parties. It’s deceptively easy. People have begged me (no joke) for this recipe. Here it is. Don’t skip the pasteurized the egg yolk.


salad ead
1 pasteurized egg yolk (BOIL EGG FOR 1 SOLID MINUTE, THEN SEPARATE)
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.

About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

  • Each week our listeners get the very latest food and travel information
  • We produce homemade videos of healthy, easy to make recipes
  • We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show.
  • Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host.
  • Food Nation Radio was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject.
  • We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF’S” EVER!)
  • We present hard-hitting topics and interviews without the same old political spin.
  • We are very social media conscious and stay in touch with our audience. (200,000 plus)
  • We work closely with advertisers and stations to ensure their success.
  • We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

Check Also

squashpix dougherty

Butternut squash soup with mascarpone and bacon

Butternut squash soup with mascarpone and bacon – This is a great soup for the …

Leave a Reply

Your email address will not be published. Required fields are marked *