Endives has been one of the salades that has taken me some time to get used to. A little bit like rocket salad. But my taste buds has changed a bit. Luckily I might add. When I was little my mom used to plant them her self at christmas. They had a big pot, with a big paper cone on and it was placed next to the attic. In a black corner. It was always when it was winter so i only sow the pratical thing that nobody had to go out in the cold in the barn. I remember that she made a really good salad with apples from the garden, endives and walnuts. Only problem was that at the time I did not like it one bit. But with the years I have changed.
Often in the French cuisine is there some guide line ore advises f.eksampel always beer in the batter of the pancakes to make them lighter, u serve a chess per person, always serve the oldies ladies first and the down the ages and then the men and the wine should be tasted not only drink it etc.
There are so many things and small funny rules. I some times forget evry thing about them and get the eye’s from my housbend. Some them can be rather funny like a school for young ladies in the old times of how to entertain, and sometimes it can be rather handy when you are out among others so you do not steep on some toes. Maybe it is just me that are in a old fashion famely. But I like it. It newer goes out of.
The endives also has a rule. To tone down the bitter taste you often associate it with oranges. So 3 days ago preparing the endives I reckon that I forgot to bay oranges but I had clementines. And it was rather good. Had to make it again the day after and today also because it was so god.
Endives with clementines.
10-15 blue barrys
2 table spones of old Dijon mustard
2-3 table spones of olive oil
Salt and pepper
Cut the endives roughly into pieces. Take the peel of the clementines and with a small knife take the rest of the with threats of them and separate the boats. They get more tasty that way. It takes a little bit longer but all worth it. Put them in a bowl with the endives. Sprinkle the nuts and the blue beeries over. Take a potato peeler and cut slices of parmesan from the cheese. Mix the olive oil with the mustard, salt and pepper. Mix it all together. Can be served as a salad just like it is with some bread ore as a side dish. Either way it is on my top 10 list.