We’re waking up to a dusting of snow here in Nashville. The school counselor in me is always excited, even though I’m retired and it’s Saturday so schools wouldn’t close anyway. Still it’s pretty, and I’m already wishing for more.
Last night I made the Perfect Valentine’s Salad. It’s hands down our very favorite. Years ago we went to New York for a convention in the middle of February. Let me say right here that my Nashville cold weather gear was in NO WAY sufficient for the cold blowing snow and biting winds of a February in New York. We went to a play in the theater district, and I never even took off my coat. After dinner we had intended to stroll to the popular restaurant, Une Duex Trois, for their post theater dinner, but at a blustery 12 degrees strolling was not on my agenda. My husband attempted a brief argument (how silly) until he saw he was getting nowhere and hailed a cab. Our cab driver seemed nice enough, laughing at our southern accents, until he got mad at a pedestrian and chased him on to the curb clipping a building in the process. I could see our restaurant destination was only a few doors down the block, so we quickly paid and exited the cab leaving the driver cursing loudly while kicking the car, the building - whatever was in sight, making it prudent that we move with a bit of speed.
Inside the restaurant I only wanted a big glass of wine and something warm to eat. Onion soup seemed like just the ticket, but the waiter insisted I have the endive and Roquefort salad with the soup, saying it was the most perfect salad in the world. Well, you know what, he was exactly right. The soup was fine; the salad was over the top. That’s the best part of going to a restaurant – discovering a new fabulous dish that you can recreate at home. We enjoy this salad all the time. It’s perfect for your Valentine’s dinner. The apple gives it a bit of red color to play up the theme. You can make the dressing and walnut brittle a day ahead or at least well before dinner so the only prep is pulling a few leaves off of your endive and giving the rest a quick chop along with the apple. Put everything together and enjoy your Valentine’s salad while your lobster sits in it’s sherry bath waiting to be the main course. Here’s my advice, don’t save this salad for special occasions, have it all the time and feel a little pampered and privileged!
The Perfect Salad - Endive Salad
Ingredients
2 Belgium endive
4 Tbsp apple, finely diced (about 1/4 of the apple)
Blue Cheese Dressing
Walnut brittle
Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup sour cream
1 clove garlic, minced (use a garlic press if you have one)
1 Tbsp lemon juice or vinegar
1/2 tsp sugar
1/2 tsp salt (or to taste)
2 drops of hot sauce (more to taste)
1/4 cup blue cheese, crumbled
Put all ingredients in a clean jar and shake it up.
Easy to make a day ahead.
Makes about 1 cup
Walnut Brittle
1/4 cup walnuts
1/3 cup sugar
1/2 tsp garlic salt
Directions:
Add sugar to a small non-stick skillet and turn heat to medium high. As sugar begins to melt add walnuts and garlic salt. Cook stiring, until sugar melts and starts to caramelize. Pour walnut mixture on to a surface covered with aluminum foil and cool. Break apart.
Can be made a day ahead.
To assemble:
Pull 6 whole leaves off of each endive and arrange on 2 plates. Slice the rest of the endive and put in the center of the plates. Sprinkle chopped apple over the top and drizzle on the dressing. Add pieces of walnut brittle. That’s it! Go enjoy.
