Endive and mushroom salad with walnut vinaigrette

Time 15 minutes
Yields Serves 4 to 6
Endive and mushroom salad with walnut vinaigrette
(Los Angeles Times)

In a large mixing bowl, combine the shallots, vinegar, salt and tarragon leaves. Set aside to steep while you prepare the rest of the ingredients.


In a small, dry skillet, toast the walnuts over medium heat until they begin to brown and turn fragrant, 3 to 5 minutes. Keep stirring them to keep them from scorching. Set aside to cool.


Cut each head of endive in quarters lengthwise. Trim the end and the solid core, then cut each quarter into thin, lengthwise slivers. Set aside. Trim the stems from the mushrooms and cut the caps into medium-thin slices.


When ready to serve, whisk the olive oil and the walnut oil into the vinegar mixture until smooth.


Place the endive slivers in the dressing and toss to coat well. Lift the endive out of the dressing with tongs and drain excess dressing back into the mixing bowl before arranging the endive in a low mound on a platter.


Place the mushrooms in the dressing and toss to coat. Using a slotted spoon, drain off excess dressing (taste the mushrooms before draining; they may need a little more salt). Mound the mushrooms on top of the endive.


Whisk the walnuts in the remaining dressing, drain if necessary, and then scatter them over the mushrooms. Serve immediately.

Be sure to use intensely flavored brown toasted walnut oil, which needs to be blended with olive oil or it’s overpowering. Pale yellow walnut oil will not have the flavor needed.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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