Endive Salad
with Oil-Cured Olives
Adapted from a recipe by Suzanne Goin of Lucques
Vinaigrette:
2 tablespoons minced shallots
2 tablespoons lemon juice (Meyer or other juicy lemon)
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup heavy cream
Macerate shallots in lemon juice, salt and pepper in a small
bowl for five minutes. Whisk in olive oil. Stir in heavy
cream. Taste for seasoning.
Salad:
2 shallots, sliced thin
2 tablespoons lemon juice
1/2 teaspoon salt
4 heads Belgian endive, separated into spears
1 cup shucked fava beans (in season)
1/3 cup oil-cured olives, pitted and julienned
2 tablespoons chives cut in 2" lengths
1 lemon (Meyer or other juicy lemon) sliced very thin
Macerate shallots in lemon juice and salt in a small bowl for
5 minutes. Dress the endive with vinaigrette. Toss in the fava
beans, lemon slices and macerated shallots. Taste for
seasoning and serve on cold salad plates. Scatter the olives
and herbs over the salads.
