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Insalata di indivie con salsa di noci

Endive watercress salad with walnut sauce

1 ounce day-old bread, cut into 1/2 - inch cubes (about a cup)
1/3/ cup plus 2 to 3 tabls whole milk
1/4 cup extra-virgin olive oil
1/4 cup walnut pieces
Fine Sea Salt
1/2 pound chicory (French curly endive) or frisee, tough outer leaves discarded and remaining leaves torn into 2-inch pieces
1 medium Belgian endive, leaves separated and thinly sliced lengthwise.
If one of the endives not available substitute watercress (which is what we had)
Sweet Paprika

In a bowl, soak bread in 1/3 cup mile, stirring occasionally, for 15 minutes. Transfer mixture to a blender. Add oil, walnuts, and 1/4 teaspoon salt to blender, puree until smooth. Thin dressing with 2 to three tablespoons remaining mild.

Combine the chicory and endive or watercress in a large bowl; season with salt. Drizzle with dressing and toss to combine. Sprinkle with paprika.

This is a great winter salad to serve with pastas and soups!