Jim Fobel’s Enokidake Salad

Name: Jim Fobel’s Enokidake Salad
Yield: 4 servings
Ingredients: 1 medium-sized, thick, smooth-sided red bell pepper; 2 medium Belgian endive (6 ounces), or 1 endive and 1 radicchio di Treviso (the narrow spears); 2 medium Belgian endive (6 ounces), or 1 endive and 1 radicchio di Treviso (the narrow spears); 2 medium Belgian endive (6 ounces), or 1 endive and 1 radicchio di Treviso (the narrow spears); 2 medium Belgian endive (6 ounces), or 1 endive and 1 radicchio di Treviso (the narrow spears); 2 packages (each 3.5 ounces) enokidake; 3 tablespoons olive oil; 2 ounces firm ham (Smithfield, Westphalian, prosciutto, or Black Forest), cut in extremely fine julienne strips (⅓-½ cup); 2 ounces firm ham (Smithfield, Westphalian, prosciutto, or Black Forest), cut in extremely fine julienne strips (⅓-½ cup); 2 ounces firm ham (Smithfield, Westphalian, prosciutto, or Black Forest), cut in extremely fine julienne strips (⅓-½ cup); 2 ounces firm ham (Smithfield, Westphalian, prosciutto, or Black Forest), cut in extremely fine julienne strips (⅓-½ cup); 2 ounces firm ham (Smithfield, Westphalian, prosciutto, or Black Forest), cut in extremely fine julienne strips (⅓-½ cup); 1½-2 tablespoons lemon juice; Salt and pepper to taste; Salt and pepper to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Jim Fobel, friend and author (Beautiful Food), always devises pretty dishes. This warmish tangle of white, celery-green, pink, and scarlet strands highlights the flavor and texture of each component.

Ingredients

1 medium-sized, thick, smooth-sided red bell pepper
2 medium Belgian endive (6 ounces), or 1

Gluten-free

Method

Place pepper directly in gas flame (alternatively set in broiler pan as close to heat as possible); turn until blackened all over. Let stand for a minute, then enclose in damp toweling or a plastic bag and leave for 10 minutes. Halve, remove stem, seeds, and ribs; scrape off all skin; rinse and dry. Cut in fine julienne strips. Cover; refrigerate.
Rinse and dry