Recipe courtesy of Roger Mooking
Endive Water Chestnut Salad
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup walnuts
  • 2 tablespoons honey
  • Pinch cayenne pepper
  • Pinch salt
  • Endive and Water Chestnut Salad
  • 2 endives, leaves separated
  • 2 cups canned water chestnuts, drained and cut in half
  • 1 red finger chile, sliced
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • Juice of 1 lime
  • Salt

Directions

For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt. Bake in the oven until walnuts are golden brown, approximately 10 minutes. For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.

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