Contact Webisodes Bc Belgian Endive Waldorf Salad With Apples And Spicy Candied Walnuts BC Belgian Endive

BC Belgian Endive Waldorf Salad with Apples and Spicy Candied Walnuts - Episode #4

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Rich in flavour and elegant in appearance, this masterpiece was first presented in 1893 at the famous New York hotel-- the Waldorf Astoria Hotel-- with a base of apples, celery and mayonnaise. Today, grapes have been added to the harmonious essence, and local celebrity Chef Ned Bell adds another layer of savoury goodness with BC Belgian Endive.

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Ingredients

BC Belgian Endive (2 white and 2 red heads)
Granny Smith Apples (2 cubed)
Celery (2 stalks, cut crosswise)
Flatleaf Italian Parsley (1 cup, chopped)
Olive Oil (1 cup)
Sour cream (1/2 cup)
Blue cheese (1 cup)
Red wine vinegar (1/2 cup)
Dijon Mustard (1 tbsp)
Sea salt
Green peppercorns (1/8 cup, brined)
Honey (1/8 cup)
Walnuts, 2 cups)
Chilli powder (1 tbsp)

Prep time
15 minutes

cook time

Serves

Preparation

Begin by pre-heating the oven to 350°
Toss the walnuts with the chilli powder, honey, and sea salt. Bake on a baking tray until toasted and golden brown. This will take approximately 10 minutes. Set aside and let cool.

Dressing

Add olive oil, sour cream, red wine vinegar, and Dijon mustard to a blender. Blend for a minute.
Add the green peppercorns and more sea salt to taste. Blend for an additional 30 seconds and place in a container. Set the dressing aside. The dressing can be prepared beforehand and refrigerated for up to ten days.
Trim and separate the endive leaves and slice into thin pieces.
Slice and cube the Granny Smith apples
Slice the celery crosswise
Toss the endive, apples, and spiced candied walnuts. Mix with the dressing. (A nice touch is added red, seedless grapes)
Fan out the leaves and place the mixture on top.
Garnish with walnuts and crumbled blue cheese.