Winter Chicory Salad

from Patrick Clark of Sutro’s Restaurant at the Cliff House

Serves 15
This is a light, refreshing and easy-to-make salad to complement this Asian meal. This was part of the menu that I used on Food Network TV where we won the “Food Fight San Francisco” show.

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INGREDIENTS:
Salad & Croutons
6 each red endive
4 each endive
3 head frisee
1 Acme levan (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
1/3 cup lemon juice
½ cup red wine vinegar
¼ cup Dijon mustard
6 eggs
6 cups light olive oil
salt and pepper to taste

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PREPARATION:
Salad Preparation

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

Crouton Preparation

1. Cut levan 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.

Salad 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.