salad ead

MY SECRET SALAD – ENDIVE

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.

 

MY SECRET SALAD – ENDIVE
salad ead
Ingredients – MY SECRET SALAD – ENDIVE
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
Method
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.
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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.

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  • Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host.
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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 FoodNationRadio.com and on stations around the country.

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