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Dorothy Bedford's Radish and Celery Salad/Appetizer

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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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