Friday, 24 April 2015

Endive & Mushroom Salad

Well, here I am. Trying to get back into a routine that includes this blog.

Everyone is back from their winter vacations meaning that Mr. Ferdzy and I have much more chauffeuring and visiting of parents to do, and on top of that there is a quarantine in the nursing home while we make an attempt to sell the cottage belonging to Dad and his partner. It makes arranging for the offers and counter-offers to be signed a bit of production, but hopefully it will happen and we can get on to the next project, whatever that will be.

I'm struggling with my usual late winter/early spring depression, but I expect that to lift fairly soon. We've started cleaning up the garden, and have planted peas, along with lettuce and spinach. We planted spinach and lettuce in the fall, too, which is when we usually plant it, but it didn't come up. Or rather, I suspect it did come up but was eaten by last years bumper crop of slugs and snails so quickly that it seemed like it didn't. The rhubarb is starting to unfurl and the welsh and walking onions, parsley, and sorrel are all coming along nicely; in fact I believe this will be the last "winter" recipe of the year, and the next one will use some garden greens. I may be a bit overly optimistic about that, but we shall see.

2 to 6 servings
20 minutes prep time

Make the Dressing:
1/4 cup mayonnaise (light is fine)
2 tablespoons apple cider vinegar
1 tablespoon apple butter
1 teaspoon Dijon mustard
salt and pepper to taste

Mix all the ingredients in a small bowl.

Make the Salad:
200 grams (1/2 pound) Belgian endive (2 medium heads)
100 grams  (1/4 pound) button mushrooms
2 cups finely shopped Savoy cabbage
50 grams (2 ounces) chopped walnuts
50 grams (2 ounces) crumbled blue cheese
2 to 4 tablespoons dried cranberries (optional)

Wash, trim and chop the endive. Clean and slice the mushrooms. Finely chop the cabbage.

Mix all the ingredients in a salad bowl and toss with the dressing. Reserve a few of the cranberries and walnuts to sprinkle over the top of the salad.

Last year at this time I made Lamb Steak & Kidney Pie, and Rhubarb & Carrot Muffins.

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