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PARMESAN WALNUT SALAD IN ENDIVE LEAVES Recipe | |
Appetizer | |
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Ingredients:
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt1 tablespoon mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons olive oil a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup) 1/2 cup finely chopped celery 4 Belgian endives 1 cup walnuts, toasted lightly and chopped fine 1/4 cup finely chopped fresh flat-leafed parsley leaves
Directions:
In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag. Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it. Makes about 40 hors d'oeuvres. Gourmet October 1995 | |