Winter Chicory Salad
Source: Patrick Clark, Sutro’s Restaurant at the Cliff House
Recipe Type: Salads | Seasons: Winter
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
- 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.
- 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
- 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.
- Toss frisée and endive with salad dressing and top with croutons.
