Have you ever thought about the flavors that make you take notice? The flavors that say, “Hey! I’m here and I’m going to linger on your tongue.” No? Your food doesn’t talk back to you? Ahem, Mine either. How about delightfully unexpected flavors then? Bitter flavors do this more often then not. Think of IPAs, Fernet Branca and rapini. Winter is abound with bitter vegetables and I find I’m usually thankful for the variation in texture, flavors and brightness that these vegetables allow. The key to enjoying bitterness however is what it is served or prepared with and sometimes what came right before or after. Endive is a perfect example of this. I’ve created a winter salad that balances the bitterness of endive with the sweetness of apples, the spicy bite of radishes and a mellow walnut vinaigrette to bring them all together. There is a reason that bittersweet is a word – the two combine really well in food also!
I was exploring what album, with the slightly bitter or jarring component, depth of flavor and of course something slightly sweet, would best accompany this winter salad. Currently, I’m listening to all of my albums in reverse alphabetical order. It forces me to listen to every single album and explore ones I don’t normally reach for. I was recently making my way through the J’s. My fiance loves Jeff Beck. As a result, we have at least five of his albums. I don’t always enjoy his music, sometimes it is more stressful for me to listen to than it is enjoyable. Although he is an incredibly skilled guitarist, his music for me, is like a bitter vegetable. I don’t always want it or seek it out and yet, Wired had the same refreshing note that the endive did. It was bittersweet at the right moment and was the right sound with what came before and after.
So while you are chopping endive and radishes, play this album and relish the bitter guitar notes intertwined with sweet melodies all mellowed together in a masterful album. Let me know what you think!
Endive Salad with Walnut Vinaigrette
Serves 3-4 (as a side)
Ingredients
- 3 endives, thinly sliced
- 1 Pink Lady apple, diced into matchsticks
- 5 radishes, thinly sliced
- 1 cup of microgreens
- 3 tablespoons of extra virgin olive oil
- 1/3 cup of chopped walnuts, 2 tablespoons reserved
- 1 tablespoon of red wine vinegar
- salt and pepper to taste
Instructions
- Combine the first 4 ingredients in a bowl.
- Pour the olive oil into a small sauce pan and add the reserved walnuts. Warm over medium heat for 3-5 minutes to infuse walnuts into the olive oil. Remove from heat and strain.
- Add the walnuts (including the ones previously in oil) to the bowl with the veggies.
- In a small mason jar, pour the olive oil, red wine vinegar and salt and pepper. Shake vigorously to emulsify.
- Pour on top of the veggies and toss until combined. Enjoy!
Notes
This is a perfect winter salad when tomatoes are mealy and flavorless, lettuce has lost its luster and winter is starting to creep into every bone in your body.
Pair with a dry sparkling wine or light cocktail for ultimate enjoyment.