Chicory and Endive Salad
6 stems off a chicory stalk
4 tender Belgian endives
3 stems off the tender part of the celery
4 tablespoons of olive oil
2 garlic cloves (crushe'd and chopped)
2 tablespoons of capers (chopped)
vegan white wine vinegar
salt to taste
fresh ground pepper
1) Clean chicory and endives and bruise them with the handle of your knife, then chop them up. Ideally you should rip the leaves up on your chicory by hand and once you get to the firmer part of the stalk cut it up.
2) Chop up celery.
3) Mix together then add garlic.
4) Then let it be, mixed together on the counter for 30 minutes. The bruised endive and ripped chicory will then draw in more of the garlic flavour.
5) After this put in oil and vinegar, salt, pepper and capers and then chill it in the refridgerater.
DO NOT PUT IN TOO MUCH VINEGAR JUST SPRINKLE IT FOR FLAVOUR!
SO HOW'D IT GO?
This was a great hit at our table. I couldn't find any chicory at my Whole Foods grocery store and didn't try any substitute. I also forgot to let the flavors sit and develop for 30 minutes in the refrigerator. It turned out wonderfully anyway! ;) Next time I make this I think I will try using more capers than the recipe called for - I couldn't really taste them. Still a fantastic salad. Really glad to have something unusual with such great flavor.
I haven't been able to find Chicory at my Whole Foods store. Can someone suggest a suitable substitution?