I am sitting on the sofa and can see sunlight streaming through the clouds. Might Spring be here?
Making a huge leap of faith, I have assumed that the start of March really does mean Spring is actually here, so time for a salad. This is a tounge-tingling combination of bitter endive, sweet pear, creamy/salty feta and sweet pecan nuts, topped with a simple light olive oil and white vinegar dressing, all of which looks quite dramatic on the plate, like this:
Endives are something I am very familiar with from my time living in Belgium, must usually seen baked. I have to admit, I am not a fan of the grey, sad witloof or chicon sitting in water when brought to the table. Maybe I will work out how to prepare baked endive one day, but for the time being, I like them raw and crisp, to add an interesting dimension to a salad. The white leaves, fringed with bright yellow-green also hint at Spring arriving. My research also revealed that they go by many names. I usually call them chicory, but that can be confused with the blue flower of the same name. Then I happened to see an episode of the dreadful Hell’s Kitchen USA, with everyone talking about en-dive (rhyming with hive). Maybe I’m just posh or wrong, but I thought it was pronounced like believe. I digress.
The pears in the vegetable shop at this time of year actually work quite well here – they stay quite firm and have a little crunch, which makes the salad more interesting that using their riper – but softer – cousins in the middle of summer. The trick is to try and get them into thin, tapering slivers that look good on the plate. You can keep them pale and interesting by dropping them into acidulated water – that’s water with a squeeze of fresh lemon juice to you and me.
As the for the nuts, I was fully planning to use walnuts, but realised that I didn’t actually have any. I did, however, have pecans. Walnuts are more of a nutty “savoury” flavour, but with the tang of the endive and the salty taste of the cheese, I figures that sweeter pecans could work. Well, they would have to work, as I had not checked I had everything at home before starting, and I was mid-recipe when I worked out that it was pecans-or-nothing. In the event, they worked, and worked very well. And the silver lining is that pecans are the less obvious addition than walnuts, and add an interesting flavour element to the salad. Playing fast-and-loose with the classics, eh?
I loved this salad – interesting flavours, lots of texture, and a sharp simple vinaigrette with white wine vinegar and the last of my monocultural olive oil from holiday last year. Maybe time to start looking at a little trip too?
To make endive, pear, feta and pecan salad (starter for four):
• one pear
• one endive
• 100g feta, crumbled
• 30g pecans, chopped
Peel the pear. Cut into thin slices (removing any of the core or pips) and place the pieces in acidulated water (i.e. water, with a little lemon juice – this stops the pear turning brown).
Separate the endive, and cut each leaf in two lengthways.
Just before serving, drain the pear slices. Arrange the endive, pear, feta and pecans on each plate, and add a little of the dressing.
For the dressing:
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• pinch of white sugar
Add all the ingredients to a jam jar and shake vigorously until the dressing is smooth.
Worth making? This is a nice, simple and tasty dish. The flavours mean you will probably prefer this as a starter, but add green salad leaves to bulk out, add some croutons and a bit more feta, and it can also make a substantial main course. And of course, it’s great to eat outside in the warm weather that it just about to arrive…any day now…