(smaller button below)
For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
I spotted a Styrofoam tray of Belgian endives while passing through the Trader Joe’s fresh vegetable section—two endives were the standard white and green; one was edged in red.Remembering my sister-in-law’s “chicon” salad from Belgium, I decided to chop these up and throw something together myself. A quick search led to a French recipe recommending chopping the endives into rings, adding bits of apple, mixing in some nuts (I used walnuts), and then tossing with a Dijon mustard vinaigrette:I think it would be good with raisins, as well. Another experiment might be to swap the vinaigrette for a light mayonnaise and lemon mixture. I like the flexibility, and though the photo didn’t turn out very nice, the color of the endives is visually appealing.
Photos by Ann Kroeker. All rights reserved.