Description
Shamelessly swiped from the 'net … A recipe by ptolemy mann.
“this is one of my favourite salads, simple and clean, and very refreshing for the taste buds,” mann says. It’s a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime – “it’s so much subtler.”
Ingredients
- Endives
- Fennel Bulbs
- Mint Leaf
- Garlic Cloves
- Olive Oil
- Lemon Juice
- Lime Juice
- Honey
- Orange Blossom Water
- Salt And Pepper
Instructions
- Slice an inch off the stem of the endives and the outer leaves will fall away
- Peel away the others until just the cores are left
- Slice the cores into quarters
- Rinse the leaves, then pat them dry and place in a large bowl
- Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part
- Add to the endives, along with the mint leaves
- For the dressing, pound the garlic using a pestle and mortar until it starts to break down
- Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice
- The ratio of lemon to oil is a personal preference, so experiment
- Next, add the honey and orange-blossom water, and season
- Toss into the salad just before serving