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Salad of Roasted Puffball Slices with Pears and Endive
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2001
Large golden slices of giant puffball look somewhat like French toast—and taste a bit similar too. Bose pear julienne and Belgian endive crescents in hazelnut-lemon dressing offer sweet, bitter, and crisp accents for the mild, soft, eggy puffball.
Ingredients
2 tablespoons ½ teaspoon 1 teaspoon<
Method
- Turn oven to 475°F. Blend lemon juice and salt in small dish. Transfer half to a second dish. Add shallot, pepper, and oil to one dish; add butter to the other. Core endives and rinse. Halve lengthwise and cut into thin crosswise slices. Place in a mixing bowl.
- Rinse puffball, rub off soil, and trim base. Pat dry. Halve with very sharp knife. Trim a thin slice
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