Endive and Bell Pepper Salad And New England Ranch Dressing
INGREDIENTS:
3 Canned anchovy fillets,
-rinsed
1/2 ts Dijon mustard
1 tb Plus 1/4 t lemon juice
Freshly ground pepper
2 tb Extra-virgin olive oil
3 Stalks celery
1 Granny Smith apple
2 Heads Belgian endive, leaves
-separated
Salt
3 Canned anchovy fillets,
-rinsed
1/2 ts Dijon mustard
1 tb Plus 1/4 t lemon juice
Freshly ground pepper
2 tb Extra-virgin olive oil
3 Stalks celery
1 Granny Smith apple
2 Heads Belgian endive, leaves
-separated
Salt
1. Chop anchovies and place in a bowl with mustard. Add 1 T of the lemon juice and pepper to taste, and mix well. Slowly whisk in the olive oil. The dressing can be made a day ahead of time,
2. Peel the celery to remove the strings. Cut each stalk into thirds and julienne. Set aside. Quarter and core the apple, but do not peel. Thinly slice each quarter and place in a serving bowl. Sprinkle remaining 3/4 t lemon juice over apples and toss to coat.
3. Julienne endive leaves. Add celery and endive to the apples and toss with dressing. Season to taste with salt and pepper. Serve immediately.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
2. Peel the celery to remove the strings. Cut each stalk into thirds and julienne. Set aside. Quarter and core the apple, but do not peel. Thinly slice each quarter and place in a serving bowl. Sprinkle remaining 3/4 t lemon juice over apples and toss to coat.
3. Julienne endive leaves. Add celery and endive to the apples and toss with dressing. Season to taste with salt and pepper. Serve immediately.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg