They say that good recipes stand the test of time, but Iâ€™m convinced that the best recipes also time-travel. At least, thatâ€™s how it happened for me with this recipe. I first tried it at a Super Bowl party a few years ago, and was instantly smitten. I asked a friend for the recipe, expecting a tear-out from a recent magazine. Instead, I received an email a few days later with the recipe attached — a PDF image of a crooked, tattered Word document that had obviously suffered a few spills and one too many folds in its lifetime. It was like a note that had been passed by hand until someone had the good sense to scan it into a computer sometime in the 14 years since it had originally appeared in Gourmet, only to arrive in my twenties as a great alternative to cheese and crackers! Despite the passage time, the recipe continues to please. Click the link for the details. –Sarah C.
Parmesan Walnut Salad in Endive Leaves
(adapted from Gourmet)
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves
In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may beo
prepared up to this point 1 day ahead and chilled, covered. Trim endives and separate leaves. Endive leaves may be
prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.