Layers of Belgian endive team up with pears, hearts of palm, chickpeas, cauliflower, turkey, and Havarti cheese to form this special salad. Top it all off with a Dijon mustard vinaigrette and listen closely...for when the first fork full passes over your taste buds...you just might hear them singing.
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 Belgian endive, thinly sliced
8 stalks of hearts of palm, sliced 1/2-inch thick
2/3 cup chickpeas, rinsed and drained
1/2 cup cauliflower, chopped pea-size
8-oz. can of pears, drained well and diced
2/3 cup thinly slced turkey
2/3 cup Havarti cheese, cubed
Whisk together first 5 ingredients in a small bowl; set aside.
In large glass bowl layer 1/4 of the endive, all of the hearts of palm and chickpeas, another 1/4 of the endive, all of the cauliflower and pears, another 1/4 of the endive, all of the turkey and Havarti, and the remaining endive. Top the salad with the dressing. Refrigerate for 4 hours prior to serving.
Toss it all together to serve.
“What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much lorger duration.”~Alexis Soyer 19th century French chef.
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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Friday, February 19, 2010
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