Winter Chicory Salad

Source:

Patrick Clark, Sutro’s Restaurant at the Cliff House

This is a light, refreshing and easy-to-make salad to complement an Asian meal. This was part of the menu that I used on Food Network TV where we won the “Food Fight San Francisco” show.

Serves 15

INGREDIENTS

Salad and croutons
6 each red endive
4 each endive
3 head frisee
1 Acme levain (day old if possible)
2 tablespoons garlic, minced
¼ pound butter
1 cup extra virgin olive oil
salt and pepper to taste

Lemon anchovy dressing
2 tablespoon garlic, minced
5 ounces anchovy filet, mashed until paste
⅓ cup lemon juice
½ cup red wine vinegar
¼ cup Dijon mustard
6 eggs
6 cups light olive oil
salt and pepper to taste

PREPARATION

For the salad

Wash and chop endive and frisee, set aside in large bowl.

 

For the croutons

  1. Cut levain into bite-size croutons. Toss with garlic, butter, extra virgin olive oil, and use salt and pepper to taste. Spread evenly on a baking sheet, being sure not to overlap.

  2. Bake in 350 degree Fahrenheit oven for 30 minutes or until golden brown. Turn the baking sheet occasionally to ensure even browning.

 

For the dressing

  1. Combine garlic, anchovy, lemon juice, Dijon mustard, and eggs. Using a hand blender, drizzle the olive oil to allow emulsification. Use salt and pepper to taste.

  2. Toss frisée and endive with salad dressing and top with croutons.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »