Salad Of Belgian Endive Scallops And Walnuts |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Belgian Endive and walnuts make a delightful and tasty salad- a perfect side dish! Ingredients:
14 oz belgian endive |
10 oz radicchio |
7 oz carrot |
1 oz chives |
3 1/2 oz walnuts |
3 1/2 oz balsamic vinegar |
to taste --- salt & white pepper |
5 oz peanut oil |
5 oz walnut oil |
1 3/4 lb sea scallops |
3 1/2 oz olive oil |
Directions:
1. Remove any damaged outer leaves of the Belgian endive.
2. Then remove some undamaged leaves and set aside for the presentation (see below)
3. Thinly slice the remaining endive.
4. Thinly slice the radicchio.
5. Peel and trim the carrots and cut into a fine julienne.
6. Set aside some of whole chives, then mince the remaining chives.
7. Chop the walnuts.
8. Make the vinaigrette, Whisk the vinegar with salt and white pepper to taste.
9. Whisk in the two oils until the sauce is thick and well emulsified.
10. Toss the endive, radicchio, carrot, chives, and walnuts together with a little of the vinaigrette.
11. Season the scallops and sear them in hot olive oil.
12. -
13. Presentation:
14. Make a dome of salad in the center of plate.
15. Arrange 3-4 scallops around the salad.
16. Between the scallops, place a leaf of endive, cut in half lengthwise, and place a length of chive on top.
17. Top each scallop with a little vinaigrette and serve.
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