Chicory
and Endive Salad
Dressing
1/2 garlic clove, mashed
1/2 tsp salt
1 Tbsp coarse mustard
1 Tbsp red-wine vinegar
1/4 tsp black pepper
1/4 cup extra-virgin olive oil
Greens
2 medium Belgian endives,
cut up
1/2 lb chicory torn into bit sized pieces
Anything else that you think might be good
Mash the garlic and salt
together. Add the remaining dressing ingredients and whisk it all
together. Combine the greens and gradually toss in the dressing.
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Mussels w/ Chicory & Onions
2 lb sm. mussels
(scrubbed)
6 Tbsp extra virgin olive oil
2 thinly sliced med red onions
1 cup dry white wine
1 quartered lemon
1/2 lb chicory cut in 1/4" strips
In a large saucepan,
heat the oil until it just starts to smoke. Sautè the onions
until soft. Add the mussels, wine, and lemon pieces. Stir it all
up and cover. After one minute, add the chicory. Cover again and
cook until the mussels pop open.
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