ENDIVE AND WATERCRESS SALAD

ENDIVE AND WATERCRESS SALAD image

Categories Salad

Yield 4 to 6 people

Number Of Ingredients 15

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1 cup walnuts, about 4 oz.
1 tablespoon soy sauce
1 teaspoon chile oil
2 heads of Belgian endive, halved lengthwise
Freshly squeezed juice of 1/2 lime
6 oz. watercress
1 small head of radicchio, cored and shredded
1 oz. dried mango, soaked overnight, then sliced into long strips
Dressing:
2/3 cup sour cream
1 tablespoon lemon juice
2 teaspoons truffle oil (optional)
1 garlic clove, crushed
Salt and freshly ground black pepper
A baking tray

Steps:

Put the walnuts on the baking tray and roast in the center of a preheated oven at 400? for 15 minutes, or until golden and aromatic. Sprinkle with soy sauce and chile oil, toss well, then return to the oven for a further 10 minutes. Let cool. Cut the endive into long strips and put in a large salad bowl. Add the lime juice and toss to prevent discoloration. Add the walnuts, watercress, radicchio, and mango strips. Mix the dressing ingredients in a small bowl and serve separately so that the colors of the salad won't be masked by the sour cream.