Ingredients with Measurements:
- 2 endives, sliced
- 2 cups arugula
- 1/4 cup shaved Parmesan cheese
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced endives, arugula, Parmesan cheese, and sliced almonds.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 200
- Fat: 18g
- Carbohydrates: 7g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Endives can be substituted with radicchio or Belgian endives.
- Arugula can be substituted with baby spinach or mixed greens.
- Parmesan cheese can be substituted with feta or goat cheese.
- Sliced almonds can be substituted with walnuts or pecans.
Variations:
- Add sliced pears or apples for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a protein boost.
- Swap the lemon vinaigrette for a balsamic vinaigrette for a different flavor profile.
Tips and tricks:
- To make the salad ahead of time, keep the dressing separate and toss just before serving.
- Use a mandoline to slice the endives thinly for a more delicate texture.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes for extra flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Top with additional shaved Parmesan cheese and sliced almonds for a pretty presentation.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too bitter, add more Parmesan cheese or a touch of honey to balance the flavors.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Endives and arugula are both members of the chicory family and have been cultivated for centuries in Europe.
Flavor profiles:
- This salad is a combination of bitter endives, peppery arugula, nutty Parmesan cheese, and tangy lemon vinaigrette.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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Taste: Citrusy, Tangy, Bitter, Refreshing