Salad of Roasted Puffball Slices with Pears and Endive

Name: Salad of Roasted Puffball Slices with Pears and Endive
Yield: Serves 4
Ingredients: 1 teaspoon minced shallot; pinch of white pepper; 1½ tablespoons hazelnut oil; 2 tablespoons melted butter; 2 tablespoons lemon juice; ½ teaspoon kosher salt; 2 tablespoons chopped chervil (or slivered basil); 1-pound giant puffball (7 to 8 inches in diameter); 2 medium Belgian (or red) endives; 2 tablespoons chopped chervil (or slivered basil); 2 medium Bose pears

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 lemon juice
½ teaspoon kosher salt
1 teaspoon<

Starter
Vegetarian

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