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This recipe for CELERY, MUSHROOM AND ENDIVE SALAD, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


1/2 cup (4 fl oz.) olive oil
1/4 cup (2 fl oz.) toasted walnut oil
1/4 cup (2 II oz.) fresh lemon juice
1/4 cup (2 fl oz.) heavy cream
2 teaspoons Dijon mustard
salt and freshly ground pepper to taste
2 cups (8 oz.) thinly sliced celery
1/2 lb. fresh mushrooms, thinly sliced
5 oz. Gruyère cheese, cut into long, thin strips
3 to 4 heads Belgian endive
1 cup (4 oz.) walnuts, toasted and coarsely chopped


In a small bowl, whisk together the
olive oil, walnut oil, lemon juice, cream
and mustard until smooth. Season with
salt and pepper. Combine the celery, mushrooms
and cheese in a large bowl. Add the vinaigrette and toss. Trim the ends from the endive and separate the leaves. Line a large platter with the endive leaves and top with the celery mixture. Or, pour the vinaigrette over the celery, mushrooms and cheese, toss well and use this mixture to fill the endive leaves. Place the filled leaves on a platter and top them with the chopped walnuts.

Number Of Servings:
Number Of Servings:




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