Belgian Endive Salad with Sweet Onion Confit ►
A simple salad, this one is dressed with a tart raspberry-tarragon dressing and a touch of onion confit.
Ingredients
- Onion Confit
- Canola Oil - 2 tablespoons
- Sweet Red Onion - 1, thinly sliced and separated
- Salt and freshly ground pepper to taste
- Raspberries - 3 (fresh or frozen)
- Raspberry Vinegar - 2 tablespoons
- Dressing
- Chives - pinch
- Tarragon - pinch, chopped
- Raspberry Vinegar - 2 tablespoons
- Dijon Mustard - 1 teaspoon
- Egg Yolk - 1
- Raspberry - 1
- Canola Oil - 1/4 cup
- Salt and freshly ground pepper to taste
- Salad
- Belgian Endives - 2, firm
- Parsley - 1/2 teaspoon, chopped
- Oak-Leaf Lettuce - 1 head
Instructions
To prepare the confit: In a saute pan, heat the oil until rippling. Add the onion and saute about 1 minute. Season with salt and pepper. Add the raspberries and raspberry vinegar; briefly cook until the onions are tender but still crisp.
Set aside off the heat.
To prepare the dressing: Whisk all ingredients through the egg yolk together. Add the raspberry. Continue to whisk and slowly add the oil. Season to taste.
To serve: Trim the base of the endives. Wash and separate the leaves; pat dry with paper towels. Toss with the parsley in the prepared dressing. Arrange the oak-leaf lettuce on chilled plates. Place dressed endive on top. Add scoops of onion confit.
