Love before sight, Huh?

Sometime ago, my Quay Lo and I were having our lunch and at the same time, watching the Jamie Oliver cooking show on TV. He was making this salad which I immediately fell in love with. This is truly love at first sight.  Do you believe in love at first sight?  Mmm.. for me, I have never experience that with both my hubbies.  My first late husband and I were brother and sister kind of relationship for more than 8 years before our plantonic relationship turned romantic. As for my Quay Lo, we fell in love way before we met so it is more love before sight. I know you might be thinking, that is not possible. Me too, I did not think it was but it happened to me! If you are a follower of my blog, you might remember that we were internet lovers. For those who are new to my blog and would like read more about my fairy tale love story, you can click on the photo below to go to the post and at the same time check out Stitch’s Beef “Yakitori”.  A simple recipe that is worth trying because it very easy to prepare and taste awesome. This makes a very presentable and delicious appetizer before a main meal.

Let's talk a little more about today’s recipe and get to know more about the main ingredient, endive that I used for the salad. Endive has a lovely crunch and they also contain a fair amount of nutrition. It contains fiber, vitamin A, potassium, vitamin C, folate, and some iron. For that, we should eat more of it.  Do you know how to select endive?  From my research, I learned that we should look for endive that is pale, compact with crisp heads. The article said we must not let endive sit around because it will turn bitter. Also, we need to get rid of the inner core because that is where the bitterness comes from. Here is what we must do. Slice out 3/4 inch off the bottom of the endive. The little pearls the ooze at the part where you sliced are the bitter stuff.  Let the leaves fall away and save them. Once they no longer fall away, slice another 1/2 inch off the bottom. Once again gather the leaves that fall away and save them. In the end you will have a core of very small leaves and the remaining bitter part. Toss them away.  Now we can start making the salad.

Endive and tomato salad

Adapted from Jamie Oliver

Ingredients:

4 to 6 medium tomatoes

2 heads endive

1 tbs chopped fresh parsley

1 tbs chopped fresh basil

1 tbs chopped spring onion, green part only

1 tbs of capers, deep fried

1 tbs extra virgin olive oil 

1 tbs truffle balsamic glaze

blue cheese, crumbled - amount is up to you

salt and ground black pepper to taste

Methods:

Plunge tomatoes into boiling water for a few seconds; let cool. Peel and cut into very thin slices. Arrange endive leaves around edge of serving plate; add sliced tomatoes and set aside. Heat oil and deep fry capers. Drizzle capers in oil and truffle balsamic glaze and sprinkle with salt and ground black pepper. Sprinkle over with chopped parsley, basil and crumbled blue cheese. Serve immediately.

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