Belgian Endive Salad with Hazelnut Oil Vinaigrette

Ingredients

• 2_ tablespoons red wine vinegar
• % teaspoon freshly ground black pepper
• Y% teaspoon mustard
• 2 heads Belgian endive
• 2 heads Boston lettuce
• 2 large ripe tomatoes
• 172 cups olive oil
• 2 tablespoons hazelnut oil
• Ya teaspoon salt

Method

1. 1

   In a small bowl, combine the vinegar, lemon juice, and mustard.

2. 2

   Slowly add the olive oil and hazelnut oil, whisking constantly.

3. 3

   Season with the salt and pepper.

4. 4

   Break the endive into individual leaves.

5. 5

   Core, wash, and dry the Boston lettuce.

6. 6

   Place the greens in a salad bowl; slice the tomatoes and add.

7. 7

   Just before serving, toss with the prepared dressing and serve on large, individual plates.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 36. The excerpt below is the record exactly as published.

BELGIAN ENDIVE SALAD WITH HAZELNUT OIL VINAIGRETTE 2_ tablespoons red wine vinegar % teaspoon freshly ground 2 tablespoons lemon juice black pepper Y% teaspoon mustard 2 heads Belgian endive, 172 cups olive oil rinse 2 tablespoons hazelnut 2 heads Boston lettuce oil 2 large ripe tomatoes Ya teaspoon salt

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