Belgian Endive, Cherry Tomatoes and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette

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Recipe courtesy of
Chef David Adcox
of the Sazerac
in the Farimont Hotel
New Orleans, Louisiana 70130
504-529-4733

Belgian Endive, Cherry Tomatoes and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette

Vinaigrette:

1 cup red wine vinaigrette
3 cups virgin olive oil
1 tablespoon chopped garlic
2 tablespoons chopped parsley
1 tablespoon chopped fresh thyme
2 tablespoons chopped chives
2 tablespoons dijon mustard
1 tablespoons fresh minced shallots
salt and pepper to taste

In a large mixing bowl add dijon mustard, vinegar, shallots, garlic, and herbs. Whisk for 30 seconds and then slowly add in olive oil. Adjust seasonings. (This vinaigrette is better when it sits for a few hours or overnight)

Salad Mixture:

6 cups cherry tomatoes
2 cups julienne red onion
2 cups julienne belgian endive
6 whole belgian endive for garnish

Toss ingredients in vinaigrette until coated, let marinate for at least 30 minutes then serve atop whole belgian endive spears.

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