an endive salad with blood oranges – Liberation

Bouffons la vie, the cooking recipes of Libébox

There is nothing better than cooking to warm the mood. Today, a delicious, quick and no-cook lunch.

“Huuuum”, “mmm”, “uuuuuuuu… When you browse the Manual of a Parisian kitchen (1), you can’t help but make happy sounds as you turn the pages. That’s because the recipes of Marine Gora (at the head of Gramme in the 3rd arrondissement of Paris) have the gift of whetting your appetite, even when they’re not accompanied by an attractive photo. Take the salad of endive, blood oranges, pomegranate, Fourme d’Ambert and toasted hazelnuts: here’s a reminder that winter fruit and vegetable dishes are not always so dull as they are pale.

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

Cut the endive leaves in half lengthwise. Also keep a few leaves intact to add volume. Peel the raw oranges, cut them into nice slices. Extract the pomegranate seeds. Cut the fourme into irregular pieces.

Mix the mustard and vinegar, assemble the vinaigrette with the oils.

Mix the endives, hazelnuts and vinaigrette. Arrange on a plate. Sprinkle with orange slices, pieces of fourme, parsley leaves and pickled mustard seeds.

(1) Manual of a Parisian kitchen, First editions, 2021, €26.50.

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