Endive salad with piccalilli dressing
Description
Piccalilli is a British condiment often served with sandwichs, ploughman's lunch or meat and cheese boards. It usually contains a mix of cauliflower, zucchini, onion, mustard powder, turmeric or curry and vinegar and some sugar. It's not terribly common here in North America, but you can make it using this recipe (need to add) or find it in the British section of larger grocery stores.
This recipe was inspired by one of our favorite restaurants in Victoria, BC, Stage, https://www.stagewinebar.com/ . We would often go around 5:00pm and sit at the bar (get the dirty martini). The staff is lovely and knowledgeable and the menu changes all the time, so it's never boring, never the same old, and often a unique take on a familiar dish. Anyway, one evening we ordered the endive salad, and it was wow. As soon as we got home I got to work on reverse engineering the dressing. What follows is my spin on their dish. Give it a whirl. I think it turned out pretty good, but what do you think?
Ingredients
Instructions
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First, make the cheese crisps. And do yourself a favor, make extra. If you are anything like me, half will not make it to the salad.
Pre-heat oven to 400 degrees, Fahrenheit and then line two baking sheets with parchment paper. While oven is heating, shred about a cup of cheese.
Make small piles of cheese on the sheets, about 24 in total.
Bake 7 - 10 minutes, until golden brown. Keep an eye on them to make sure they don't burn. Deep golden brown is ok, but moving into true dark brown or black will be burned.
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Next make the dressing.