witloof salad, served with red potatoes, sausages

2019-10-10

Belgian endive is the slightly bitter shoot from the chicory root. As far as I know, it is not available in Deming, NM. I had to go to Las Cruces ‘Sprouts’ to get some. I used to hate this as a kid. Now I appreciate it. Marielos likes it too.

INGREDIENTS

This is what you need for 2 servings:

4 endive trunks
1 lb. red potatoes, cooked
mayo
3 sausages of your preference
I used mild Italian today

Pic1: witloof salad with red potatoes

Directions

Wash the endive trunks. Cut away the dry bottom edge.
Carefully peel away each of the leaves until all you have left is the central cone. (Pic3)
That cone is the bitterest part. Remove that and the rest is so much more pleasant.
Discard any wilted or damaged leaves.
Rot can occur inside the trunk, invisible from the outside.
Chop the leaves coarsely.
Cook the red potatoes unpeeled. Dice.
Combine witloof and potatoes in a mixing bowl.
Add 1 tbsp. mayo. Mix gently.
Serve with pan-fried sausages. Enjoy.

Pic2: 10 lbs. quality witloof
Pic3: peel the leaves, discard the core
Pic4: red potatoes

Pic5: red potatoes, witloof
Pic6: add mayo
Pic7: served

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org