MARINADE
1/3 cup white wine vinegar
2/3 cup olive oil
1/2 tsp salt
1/2 tsp sugar
BELGIAN ENDIVE SALAD
4 3 ounce belgian endives
1 assorted wild or pickled
1 mushrooms
1 assorted fresh herbs and
1 pesticide-free edible
1 flowers
1 pickled ginger, sliced
1 plum tomato
Directions
Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
sugar. Cover and shake well. Set aside.
Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a
large knife, cut each endive lengthwise from endive tips to base,
cutting to but not through the base. Turn endive a quarter turn and
cut lengthwise again. This now forms 4 large "petals." Cut each
quarter lengthwise again to form 8 "petals" that are still held
intact by the base.
Run cold water into center of each endive. Drain. Arrange in a shallow
dish. Shake marinade and pour over endive. Marinate 10 minutes,
spooning marinade over endive twice. Remove endive from marinade with
a slotted spoon. Drain on paper towels, patting gently to remove
excess marinade.
On each of 4 serving plates, spread out an endive "fan." Scatter
mushrooms over endive. Decorate endive "petals" with fresh herbs and
flowers to resemble a flower arrangement. Arrange ginger on each
endive near base. Halve tomato crosswise, using a zigzag cut. Remove
pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a
tomato quarter over base of each endive to form a "vase."
Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY and Home of Kook-Net 315-786-1120
Servings: 4 servings
Belgian Endive Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into the far past, certainly as far back as the ancient Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move on, we have a couple of interesting recipe books dating from the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that we all know today, but instead recipes for the types of food on the tables of the rich and powerful. During the following few hundred years, the upper-class families of Europe competed with each other to serve the most exotic banquets, and consequentially the best cooks and their recipes were much in demand. However, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cooking books are in high demand, mostly due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Belgian Endive Salad recipe.
