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Witlof and Orange with Curly Kale by Holly Davis |
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Written by Administrator
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Tuesday, 01 March 2005 |
Witlof (Belgian endive) and Orange with Curly Kale by Holly Davis
This recipe comes from Holly's Cookbook Nourish: Sustenance for Body and Soul available in our online store.
This is my exception to the "no fruit in salads" rule. I think it may be that this was a salad my mother made, but it might just be that these flavors suit each other so well. The slightly bitter taste of the witlof and curly kale is soothed by the sweetness of the citrus fruit. —Chef Holly Davis
Serves 6
1/2 head (6 1/2 oz/200 g) curly kale, washed and well drained
1 red and 2 white heads (11 oz/350 g) witlof (Belgian endive), washed and well drained
segments of 1 orange, removed from their membranes
zest of 1 orange, grated
pinch  sea salt
Cut the curly kale into edible pieces without bruising.
Blanch quickly in salted water.
Refresh in cold water.
Cut the witlof into long thin slices.
Mix the orange segments with the leaves.
Combine the zest and salt with the leaves and orange segments.
Set aside and serve with green herb dressing (below).
Green Herb Dressing for Salads and Vegetables
Serves 6
4 1/2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped
1 clove garlic, chopped
1 tablespoon apple juice concentrate
4 tablespoons olive oil
Blend in the order given.
When you get to the olive oil, drizzle it in slowly to create an emulsion.
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