RECIPE Cafe Juanita Belgian Endive Salad Serves 4 4-6 heads Belgian endive (dependent on size and appetite) 1 cup walnuts - lightly toasted and cool. 1/4-1/2 cup anchovies, best quality, drained of oil. 3 lemons (washed,1-ounce juice, zest of most all) Optional - avocado. Extra virgin olive oil Walnut Anchovy Salsa Pulse walnuts in food processor quickly to break up into even small pieces. Rough chop anchovies on cutting board, then add to processor. Pulse quickly until walnuts and anchovies are same size. Note: Do not turn into a paste. Add 2 ounces olive oil and pulse to combine. Taste and add chopped anchovies if necessary, for seasoning. Remove into a bowl and add olive oil as necessary to be able to drizzle salsa. Add generous amounts of. micro-planed lemon zest. Taste and add salt if desired. Note this salsa varies with different anchovies, quantities are variable accordingly. This can stay refrigerated two-three days. Add additional zest as needed.
Herb Citronette 1-ounce lemon juice (use lemons from above ingredient list and make walnut salsa first, so you harvest zest before making citronette) 1 teaspoon Dijon mustard. ½ cup packed mixed herbs (whatever you have and love: flat leaf parsley, basil, chervil, tarragon, mint, and chives.) Approximately 3 ounces extra virgin olive oil. Kosher salt to taste. Make a loosely emulsified vinaigrette. Adjust to your taste. This will provide balance to the dish, so adjust acidity as necessary. For the dish Remove approximately 3/4 of an inch from the root end of 3/4 of the endive and begin to separate each leaf. Hold in mixing/salad bowl. Keeping root end intact, cut remixing endives in half lengthwise. Heat a sauce pan over medium high heat. Add 2-3 tablespoons of olive oil. Add endives cut side down. Turn them over and season in pan with kosher salt. Turn them back cut side down. Season the backside. Cook until deeply caramelized. Remove from a pan onto a lined sheet tray or plate caramelized side up and cool. Remove root and separate leaves. Combine fresh and roasted Belgian endive and dress with herb citronette. If desired, add avocado pieces now and then arrange on a plate. Finish with a generous drizzle of the walnut anchovy salsa. www.cafejuanita.com
Photos (left-to-right): At Home with Cafe Juanita; Cafe Juanita dessert ©Junko Mine; Cafe Juanita Orecchiette ©AntoinetteBruno
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