Cookstr.com

Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives

Updated February 23, 2016
(1 Votes)

0 Comments

Certain foods taste better when you eat them with your hands, like barbecued ribs and corn on the cob. This salad is the perfect way to indulge that primal urge. Use the endive leaves as scoops to gather up some olive shards, a fava bean or two, and a slice of lemon. The crisp spears explode with flavor, and before you’ve finished the first your hand will be reaching for another. Hand out forks if you must, and make sure to tell your friends that the Meyer lemon slices are for eating. They’re sweet and delicious, peel and all. Slice the olives thinly, so their intense taste doesn’t overwhelm the other ingredients. As for the dressing, gently stir (don’t whisk) in the cream to incorporate it without whipping it.

Serves6

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursecold appetizer

Dietary Considerationgluten-free, peanut free, tree nut free

Mealbrunch, dinner

Taste and Texturecreamy, crisp, tart

Type of Dishfirst course salad

Ingredients

  • 2 tablespons finely diced shallot
  • 1/4 cup Meyer lemon juice
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 1/4 cup plus 1 tablespoon heavy cream
  • Kosher salt and freshly ground black pepper
  • 1 Meyer lemon
  • 5 Belgian endives, cores removed, separated into spears
  • ¾ cup shucked fava beans
  • ¼ cup thinly sliced shallots
  • 1/3 cup oil-cured black olives, pitted and thinly sliced lengthwise
  • 2 tablespoons flat-leaf parsley leaves
  • 1 tablespoon ½-inch-snipped chives
  • Kosher salt and freshly ground black pepper

Instructions

The lemon cream: Place the shallot, lemon juice, and 1/4 teaspoon salt in a bowl and let sit for 5 minutes. Whisk in the olive oil. Gently stir in the cream, add a few grinds of pepper and taste for balance and seasoning.

Place the lemon on its side on a cutting board. Holding it with one hand, cut off the pithy end and slice the lemon into paper-thin pinwheels. Pick out the seeds.

Place the endive spears in a large bowl and pour the Meyer lemon cream over them. Add the fava beans, lemon slices, and sliced shallots. Season with salt and pepper and toss gently to coat the endive with the dressing. Taste for seasoning, and arrange on a large chilled platter. Scatter the olives and herbs over the salad.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password