Francoise’s Endive
and Walnut Salad
8endives 2tablespoonsgood-quality
1/2cupwalnuts redwinevinegar
4tablespoonsgood-quality 11/2tablespoons
oil(chestnutorwalnutoil, Dijon-stylemustard
ifpossible) Salt
Pepper
1. Rinse endive leaves, pat each to dry and cut
the leaves into squares. Place in a salad bowl
with walnuts.
2. In a separate bowl, combine oil, vinegar, mustard,
and salt and pepper to taste, until emulsified.
3. Toss endive and walnuts with dressing.
Makes 6 servings.
BC Hot House
Tomato Mango Basil Salad
This salad makes a colorful addition to any
table with an unusual trio of flavors that work
well together.
6 large BC Hot House*
tomatoes, sliced
1/2inch thick
2 large ripe mangoes,
peeled and sliced
in thin wedges
1 cup packed fresh basil,
cut in thin strips,
reserving several leaves
for garnish
Olive oil
1. Arrange tomatoes in overlapping circles to
cover a large round platter.
2. Intersperse mango wedges among tomatoes.
3. Sprinkle with basil. Drizzle with olive oil. Garnish
with reserved basil leaves. Makes 10-12 servings.
*Brands may vary by region; substitute a similar product.
