Belgian Endive, Pomegranate And Orange Salad - ...

Cut the endive in half lengthwise, then cut each half in half and separate the leaves from the stem. Place the leaves in a salad bowl and add the celery, olives, oranges, and capers (if used).

To prepare the dressing, in a bowl whisk the lemon juice, salt, and sugar together. Slowly pour the olive oil into the lemon mixture, whisking until the mixture thickens a bit and is smooth.

Pour the dressing over the salad and toss. Sprinkle on the pomegranate seeds and serve.

This recipe yields 4 servings.

Comments: Looking at the surrounding pristine countryside of Sicily from the belvedere in Enna gives one a sense of why this city was envied for its invincible location high atop a mountain perch. On Enna’s street corners are peddlers with cartfuls of broccolo (Cauliflower) for purchase. Long as a baseball bat, zucchine lunge (long zucchini) is available too, as are creamy white, tight heads of Belgian endive. The Ennese make a wonderful salad using endive, pomegranate seeds, and blood orange segments. The pomegranates and oranges are very refreshing with a sweet-tart flavor. Since pomegranates are not available year-round, I buy them in season, extract the seeds, and freeze them. That way I can enjoy the salad all year long; it is particularly attractive at Christmastime. If you cannot find blood oranges, use navel oranges instead.

Description: “{Insalata Ennese}” Source: “Ciao Italia at http://www.ciaoitalia.com” S(Formatted for MC7): “10-25-2003 by Joe Comiskey - Mad’s Recipe Emporium” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; 10g Fat (91.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from “Ciao Italia - Bringing Italy Home” by Mary A. Esposito, (St. Martin’s Press, 2001)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0