Potato, Endive And Hazelnut Chopped Salad

Name: Potato, Endive And Hazelnut Chopped Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 3 baby Red Bliss potatoes; 2 teaspoons best quality aged sherry vinegar; 1/2 teaspoon Dijon mustard; Sea salt; Freshly ground black pepper; 3 tablespoons extra virgin olive oil; 1/2 tablespoon walnut oil or hazelnut oil; 1 teaspoon heavy cream; 1 cup thinly sliced red leaf lettuce; 1 cup chopped romaine lettuce; 1/2 cup endive, cut diagonally into 3/4-inch slices; 1 rib celery, cut into 1/4-inch cubes; 2 1/2 tablespoons hazelnuts, toasted and coarsely chopped

By Amanda Hesser

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: CRITIC'S NOTEBOK; The Chopped Salad, Refined

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Ingredients

Yield:4 servings

3baby Red Bliss potatoes
2teaspoons best quality aged sherry vinegar
½teaspoon Dijon mustard
Sea salt
Freshly ground black pepper
3tablespoons extra virgin olive oil
½tablespoon walnut oil or hazelnut oil
1teaspoon heavy cream
1cup thinly sliced red leaf lettuce
1cup chopped romaine lettuce
½cup endive, cut diagonally into ¾-inch slices
1rib celery, cut into ¼-inch cubes
2½tablespoons hazelnuts, toasted and coarsely chopped

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pan, cover potatoes with water and cook over medium-high heat until tender, about 20 minutes. Drain and let cool, then cut into ½-inch cubes (keep skin on).
Step 2
In a small bowl, whisk together the sherry vinegar, mustard, large pinch salt and pepper. Slowly whisk in olive oil and walnut oil until emulsified, then whisk in cream. Taste and adjust seasoning; it should be intensely flavored.
Step 3
In a serving bowl, combine lettuces, endive, celery, hazelnuts and potatoes. Pour half the dressing on top, and toss until well coated, adding more if necessary. Let sit for 15 minutes before serving. Taste, and adjust seasoning once more before serving.