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Tomato-Radish Salad in Belgian Endive w/ Honey-Dijon Vinaigrette

23 May

Endive 005

While I await the first CSA box of the season, I am reduced to supermarket produce.  Once I went CSA, store bought produce just pales in comparison.  Until the CSA season starts, supermarket produce will have to suffice.

I had found some orange tomatoes and some radishes on sale at the store and decided to make an impromtu salad with some endive, shallots and basil I had in my refrigerator.

The honey-dijon vinaigrette is simple to make and full of flavor.

The supplies:

  • 2 medium tomatoes, diced
  • 1 large scallion, diced and separated
  • 3 radishes, thinly sliced
  • 3-4 medium-large basil leaves, chopped

Vinaigrette

  • half of the diced shallot from above
  • 2 tablespoons of white wine vinegar (if you don’t have white wine, use a cider or whatever you like)
  • 2 tablespoons of honey
  • 2 tablespoons of Dijon mustard
  • 1 clove of garlic, minced
  • S & P to taste
  • 1/2 Cup of oil (olive or vegetable)

In a medium bowl, mix together the tomatoes, radishes, shallots and basil.  Salt and pepper to taste and set aside.

For the vinaigrette:  Mix together the mustard, shallot, garlic, vinegar and S & P. Wisk while drizzling in the oil.  Wisk until emulsified.  That’s it.  How easy was that?  🙂

Line a serving tray with endive leaves.  Fill the endive leaves with the tomato/radish mixtured.  Drizzle the vinaigrette over and enjoy.

I love this recipe.  It’s quick, it’s easy and most of all it’s delicious.

Of course, it will be extra special when I use the produce from HighCross Farm, but I digress… 

One more picture…

Endive 004

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Posted by on May 23, 2009 in Uncategorized

 

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