Ingredients
- 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 1 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
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Submitted 6/13/05.
Source: Gourmet
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
PARMESAN WALNUT SALAD IN ENDIVE LEAVES