A Wheat Miller’s Salad

Name: A Wheat Miller’s Salad
Cuisine: French
Ingredients: ½ cup warm cooked small snow peas, cut in half on the diagonal; ½ cup warm cooked rutabaga, cut into 1½ x ⅓-inch sticks; ½ cup warm red radishes, cut into ⅓-inch-wide strips, stir-fried; ½ cup warm ¼-inch-thick celery slices, cut on the slant and stir-fried; ½ cup warm cooked tiny carrots, sliced on a slant ⅛ inch thick; ½ cup warm cooked red-striped beets, sliced ⅛ inch thick; ½ cup warm cooked yellow-striped beets, sliced ⅛ inch thick; 1 bunch watercress; 2 red endives, leaves separated; ½ cup stock of your choice, reduced to 2 tablespoons glaze (optional); ½ cup coarsely chopped walnuts; Salt; 2 cups warm cooked wheat kernels; 2 white endives, leaves separated; Pepper from the mill; 1½ teaspoons Dijon mustard; ¼ cup sherry vinegar; 1 cup walnut oil; 3 tablespoons finely chopped fresh Italian parsley leaves; ½ cup stock of your choice, reduced to 2 tablespoons glaze (optional); 1 anchovy fillet, rinsed and mashed; 2 cloves garlic, mashed; 1 very large shallot, finely chopped and juices squeezed out in the corner of a kitchen towel; 3 tablespoons finely chopped fresh chervil leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

For the warm salad

½ cup warm cooked tiny carrots, sliced on a slant ⅛ inch thick
½ cup warm cooked yellow-striped beets, sliced ⅛ inch thick

Europe
France
Fish course
Pescatarian

Method

Mix the warm vegetables and wheat kernels together. Put all the dressing ingredients in a blender and process until smooth. Dress the salad with three quarters of the dressing. Toss well and correct with salt and pepper. Pile the salad in the center of a round platter; quickly surround with endive leaves of both colors and sprigs of watercress. Drizzle the remainder of the dressing over those a