Braised Caesar Endive

Sweet delicate Belgian endive makes a gourmet treat when paired with rich caesar dressing. The croutons fill you up with carbohydrates and extra protein from the cheese.

Salad:
8 Belgian endives, cut in half
2 Tbsp (30 ml) extra-virgin olive oil

Croutons:
1 whole wheat or rye baguette
2 Tbsp (30 ml) extra-virgin olive oil
1/4 cup (60 ml) Parmesan cheese, grated

Classic Caesar Dressing:
2 large egg yolks
1 1/2 Tbsp (23 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
1 Tbsp (15 ml) capers, finely chopped
Juice of 1/2 lemon or lime
2 cloves garlic, minced
1/2 tsp (2 ml) fennel seed
1 tsp (5 ml) parsley, finely chopped
1 cup (250 ml) extra-virgin olive oil
Dash Worcestershire sauce
Dash Tabasco sauce
1 heaping Tbsp (15 ml) Parmesan cheese, grated
Sea salt and fresh ground pepper, to taste

Preheat oven to 375°F (190°C).

With the tip of a knife cut a small cross on each chestnut shell. Place in a baking dish and bake in the oven for 15 to 20 minutes. The chestnut is done when the cut skin curls up. (Or roast in a skillet on top of the stove.) Break the skin and scoop out the chestnut flesh using a spoon.

In the meantime, whisk together dressing ingredients. Toss with chestnut, apple, pear and avocado. Place arugula in salad bowl, arrange fruit over top and serve. Serves two.

Source: alive #221, March 2001