Salade D’endives a L’orange

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Wash and clean the endives, and remove carefully all the outside leaves which are not perfect and white, cut them in two, lengthways. Peel thinly two oranges and cut the pieces of skin en julienne (that is, very thin and fine as you do for vegetables in a potage julienne). Boil these for about five or six minutes (this in order to remove the bitter taste), drain and let grow cold. Mix a tablespoonful of mustard with a glass of fresh cream, season well and add a little Cayenne pepper. Dispose the endives in a dish and sprinkle with the julienne of oranges.