endive salad with blood oranges – Liberation

Bouffons la vie, Liebe’s cooking recipescase

Nothing beats cooking to lift your spirits. Today is a delicious lunch, quick and without jam.

“Whoah”, “Yum”, “Wow”… When you scroll Instruction on Parisian cuisine (1), you can’t help but make squeals of joy as you turn the pages. That’s because the recipes at Marine Gora (headed by Gramme, in the 3rd arrondissement of Paris) have the gift of whetting your appetite, even if they’re not accompanied by attractive photography. Take the Endive, Blood Orange, Pomegranate, Dates d’Amber and Roasted Hazelnut Salad: Remember that winter fruit and vegetable dishes aren’t always as boring as pale ones.

For two people you will need: 2 endives; 2 blood oranges; 1 pomegranate; 100 g of roasted hazelnuts; 50 g Fourme d’Ambert; 1 bunch of parsley; 20 g of pickled mustard seeds. And for the vinaigrette: 3 teaspoons of hazelnut oil; 1 teaspoon of old mustard; 3 tablespoons of olive oil; 1 teaspoon of fig vinegar.

Cut the endive leaves in half lengthwise. Also keep a few leaves whole to add volume. Peel the oranges, cut them into beautiful pieces. Remove the pomegranate seeds. Cut the tuyeres into irregular pieces.

Mix mustard and vinegar, whip vinaigrette with oils.

Mix the endive, hazelnuts and vinaigrette. Arrange on a plate. Sprinkle with orange slices, pieces of chives, parsley leaves and mustard pickles.

(1) A guide to Parisian cuisine, First editions, 2021, €26.50.

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