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
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
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.