SIGMT Winter 2024 Fall Issue 3

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72 | SIGNATURE MONTANA I always thought of endive as a sophisticated leuce, most likely because my mom used the flat leaf variety for special occasion salads. Endive has a crisp, slightly bier taste that pairs perfectly with this creamy Italian dressing. INGREDIENTS: • 1 head of curly endive, washed, dried, and ripped into bite-sized pieces • ½ cup raw pepitas • 3 tablespoons veggie mayo • 3 tablespoons rice vinegar • 1 teaspoon Dijon mustard • ½ small red onion, minced • ¼ teaspoon salt • ¼ teaspoon ground black pepper DIRECTIONS: Turn your broiler on. Place pepitas in a lined baking dish and broil on the middle rack of the oven until lightly toasted. Set aside to cool. Place all the ingredients except the endive and pepitas in a medium-sized mixing bowl and whisk or blend with a hand mixer until the ingredients are fully incorporated. Place endive in a large salad bowl, add several tablespoons (adjust to taste) of dressing, and toss to coat. Garnish with roasted pepitas. Serves 4 KITCHEN FROM THE Endive Salad with Roasted Pepitas

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