Endive, radicchio & watercress with nuts

Endive, radicchio & watercress with nuts

By
From
The Beef Club
Serves
6
Prep
30 mins
Cooking time
30 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 bunch watercress
2 red endives
2 yellow endives
1/2 radicchio
1 egg white
pinch salt
50g walnuts
50g cashew nuts
Grape vinaigrette

Method

  1. Wash all the salad leaves. Pick over the watercress and discard any hard stalks or spoiled leaves. Remove any spoiled or soft outer leaves of the endives and radicchio. Cut into fine strips.
  2. Preheat the oven to 130°C.
  3. Lightly beat the egg white in a small bowl with a pinch of salt (just enough to make it slightly foamy, not stiff). Add the walnuts and cashew nuts, stir to coat them well. Spread the mixture on a baking tray lined with greaseproof paper and dry in the oven for 30 minutes.
  4. Serve the salad leaves mixed with the nuts, and drizzle with the grape vinaigrette at the last minute.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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