Dorothy Bedford's Radish and Celery Salad/Appetizer

Dorothy Bedford's Radish and Celery Salad/Appetizer

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • stalks of celery, thinly sliced

  • (on the mandolin, 3.0 mm)

  • o 8 small to medium radishes, thinly sliced

  • (on the mandolin, 3.0 mm)

  • o 1 medium to small bulb fennel (stalks/fronds trimmed), sliced on the mandolin

  • (when using in appetizer format, coarsely chop fennel slices to fit on endive leaf)

  • o 4-5 fingerling potatoes, steamed ( tonight I used baby Dutch), sliced on the mandolin

  • (when using in appetizer format, try to choose skinny fingerlings!)

  • (for appetizers, add two heads of Belgian endive and about 6 oz (8-10 strips) center cut bacon.

  • It is true that sometimes the endive can be sharp or bitter, but the salad usually overwhelms that component.

  • Dressing:

  • 2

    teaspoons Dijon mustard

  • 1

    tablespoon white wine vinegar

  • (substitute: rice wine vinegar is OK)

  • 2

    tablespoons extra-virgin olive oil (I like the Chilean Huasco label)

  • ground pepper, to taste

  • o coarse salt, and fresh ground pepper, to taste

Directions

n a medium bowl, whisk together mustard, vinegar, and oil. (Will be a conservative amount, to prevent sogginess) Add sliced vegetables and season with salt and pepper. Serve as a plated salad, or for appetizer: - Prepare vegetables and dressing - Start bacon frying - Assemble salad and dressing in a bowl - While bacon finishes frying, lay out endive leaves on a serving platter and fill with dressed salad. - Top endive with warm chopped bacon and enjoy. ( or filled endive leaves can be prepared in advance. Fry and add bacon just prior to serving)


Nutrition

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