Contact Webisodes Bc Belgian Endive And Vine Ripened Tomato Bread Salad With Goat Cheese And Hazelnuts BC Belgian Endive

BC Belgian Endive and Vine-Ripened Tomato Bread Salad With Goat Cheese and Hazelnuts - Episode #2

Roll over the stars to rate this webisode

This salad recipe flirts with texture and flavour. Local Celebrity Chef Ned Bell adds heartiness to the delicate flavours of the sun-kissed, garden-fresh tomatoes, roasted hazelnuts and herb-coated sourdough chunks by adding a layer of sweet bitterness with BC Belgian Endive.

View this Recipe -

Ingredients

BC Belgian Endive (4-6 heads, sliced thinly into coins)
Vine-ripened tomatoes (2-4, 1/2 inch cubes)
Sourdough bread (1 day-old whole round loaf, cubed)
Sea salt
Cracked black pepper
Red wine vinegar (1/3 cup)
Extra virgin olive oil (2/3 cup)
Hazelnut oil (1/3 cup)
Flatleaf parsley (1/2 cup, roughly chopped)
Hazelnuts (1 cup)
Goat or blue cheese ( 1 cup, crumbled)

Prep time
15 minutes

cook time

Serves

Preparation

Pre-heat oven to 375°
Toast the hazelnuts on a baking tray for 10 minutes.
Remove the nuts, and rub them in a tea towel to remove the skins. Set aside, cool, and crush into pieces with a rolling pin. Move the rolling pin back and forth with the nuts still inside the towel.
Slice the endive into thin coins and chop the tomatoes into cubes. Roma tomatoes are an excellent substitute for vine-ripened tomatoes.
Slice the bread into cubes.
In a large stainless steel bowl, toss the tomatoes and endive. Add the olive oil, red wine vinegar, and hazelnut oil. Season with salt and pepper.
Cover with plastic wrap refrigerate for 15 minutes. Add the bread and parsley. Gently toss.
Garnish with goat or blue cheese and hazelnuts.