“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com
|1 T||balsamic vinegar|
|1 T||cider vinegar|
|3 T||walnut oil (or sunflower oil)|
|2 T||peanut oil|
|1⁄2 lb||belgian endive|
|pepper (to taste)|
Toast your walnuts in a 375-degree oven or on the stove until they are fragrant. Cool, and chop into coarse pieces. Combine vinegars and salt in a glass jar. Give it a good whisk with a spoon to fully integrate the ingredients. Add the oils and shake thoroughly, until emulsified. Set aside. Strip off any tough sorrel stems and ribs. Cut the leaves on a diagonal into narrow strips- about ¼ inch wide. Trip the bases and core the endives. Thinly slice, again in about ¼ inch slices. Clean your mushrooms with a damp cloth. Avoid submerging them in water to clean, as they are highly absorbent and will carry extra liquid into your salad. Slice thinly with stem on, about ¼ inch thick. Toss the sorrel, endive and mushrooms in a large serving bowl. Add the walnuts and the pepper, than pour the dressing over the salad. Toss gently and serve with a side of crusty French bread!