Parmesan Walnut Salad Endive Leaves

• 1 small garlic clove

• ½ tsp salt

• 1 tbls mayo

• 2 tbls fresh lemon juice

• 2 tbls olive oil

• 1 (6-oz) piece of Parmigiano-Reggiano, sliced 1/8 inch thick and cut into 1/8-inch dice

• ½ finely chopped celery

• 1 cup walnuts, lightly toasted and finely chopped

• ¼ cup finely chopped fresh flat-leaf parsley

• 4 Belgian endives, trimmed and leaves separated

Using a large knife, mince and mash garlic to a paste with salt. Whisk together garlic paste, mayo, lemon juice, and oil in a medium bowl.  Stir in cheese and celery, then stir in walnuts, parsley, and salt to taste. Refrigerate, covered, for at least 3 hours to allow flavors to develop.

Mound 1 tbls salad onto wide end of each endive leaf.

 Source: The Gourmet Cookbook

Add comment | January 5th, 2008

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Add comment | December 19th, 2007