Meyer Lemon Vinaigrette Endive Salad
Recipe By Chef John McConnell
Yield: serves 4 as an appetizer
- One each – head of frisee (or 1# arugula)
- Four each – endive
- One each – fennel bulb
- 4 each – whole eggs
Trim the tops of the fennel bulb. Using a mandolin or sharp knife, slice the fennel bulb as thin as you can and add to a water bath with ice to wash and crisp the fennel. Strain water and place fennel over some paper towels or kitchen towels.
Cut the Frisee into smaller, bite-sized pieces and wash in water bath with ice. Spin dry and keep cold.Reserve the endive until ready to serve as it oxidizes quickly.
For the eggs, bring a small pot of water to a boil. Carefully lower the eggs into the water and cook for exactly 8 minutes. Transfer the eggs to a ice water bath to stop the cooking process. Once eggs are cool to touch, peel the shells and keep eggs whole until ready to serve. The yolks will be slightly underdone.
Meyer Lemon Vinaigrette
Yield: 1/2 cup
- ½ tsp – minced shallot
- 1 TBSP – lemon juice, freshly squeezed
- 1 TBSP – white wine vinegar (or Cider vinegar)
- 1 tsp – Dijon mustard
- 1 TBSP + 1 tsp – Clif Family Meyer Lemon Marmalade
- ¼ tsp – salt
- 1/8 tsp – finely ground black pepper
- ¼ cup – Clif Family Extra Virgin Olive Oil
Using a whisk, add the minced shallot, lemon juice, Meyer Lemon Marmalade, vinegar, Dijon mustard, sea salt and freshly ground black peppercorn to a medium-small mixing bowl and whisk to combine. Add the olive oil in a small steady stream and continue whisking continuously to create an emulsification. Continue to whisk until all olive oil has been combined. Transfer to desired vessel for storage in the fridge.
Cut root end of the Endive so that the whole leaves are easily removed. Continue this step for all of the Endive. Place washed Frisee, sliced fennel and Endive in a mixing bowl. Add the Meyer Lemon Vinaigrette to taste and adjust seasoning with additional salt and pepper as necessary. Transfer the salad to a serving dish. Cut the four eggs in half and place around the base of the salad.
Serve with Clif Family Chardonnay. Also recommend serving with a grilled or broiled white fish, or roast chicken, or barbequed oysters.