Dorothy Bedford's Radish and Celery Salad/Appetizer
By á-47793
Ingredients
- Dressing:
- 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.
- 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
Details
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
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)
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