by: Chef Daniel Humm
Cook Time
15 minutes
Prep Time
30 minutes
Yield
4 servings
Chef Daniel Humm
Daniel Humm, the acclaimed chef-owner of NYC restaurant Eleven Madison Park, created these exclusive recipes to elevate everyday entertaining.
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Total Time
15 minutes
Prep Time
30 minutes
Yield
4 servings
summary
This Endive Goddess Salad recipe is all about freshness and texture: A combination of crispy endive, marinated fennel, fresh herbs and breadcrumbs. The herbs can be interchanged and swapped out as you wish, based on what is in season and available. Overcooked rice gives the Goddess dressing its creamy texture, while lemon juice, black pepper and Dijon mustard give it just enough of a kick.
ingredients
- Goddess Dressing Ingredients:
- ¼ cup parsley leaves, picked from the stem
- ¼ cup mint leaves, picked from the stem
- 2 tablespoons tarragon leaves, picked from the stem
- 2 tablespoons dill, picked from the stem
- ¼ cup chives, chopped
- ½ cup soymilk
- ½ cup overcooked koji rice (regular white rice will work also)
- ½ cup extra-virgin olive oil
- 1 clove garlic, grated
- 1 lemon, juice and zest
- 1 tablespoon Dijon mustard
- Cracked black pepper, to taste
- Kosher salt, to taste
- Sourdough Breadcrumbs Ingredients:
- 1 cup sourdough bread, diced small
- Black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon oregano leaves, picked from the stem and chopped
- Salad Ingredients:
- 2 heads endive leaves, cleaned
- 1 bulb fennel, shaved thin
- 2 sprigs mint leaves, picked from the stem
- 2 sprigs tarragon leaves, picked from the stem
- 2 sprigs parsley leaves, picked from the stem
- ¼ cup toasted pistachios, chopped
- 1 lemon, cut into wedges
directions
Dressing Directions:
- Blanch the parsley, mint, tarragon, dill and chives in boiling water for 30 seconds and then shock in ice water. Squeeze the herbs of excess water and set aside.
- Combine the blanched herbs, soymilk and cooked rice in a high-speed blender and blend until smooth. Slowly drizzle the extra virgin olive oil until the dressing thickens. Add the grated garlic, lemon juice and zest, Dijon mustard and black pepper, and season with salt.
Breadcrumbs Directions:
- Pre-heat the oven to 350°F, on the convection setting if possible. Toss the bread in black pepper and olive oil and spread in a single layer on a parchment-lined baking sheet. Toast until golden brown and then add the chopped oregano. Set aside.
Salad Directions:
- Arrange the endive leaves in a single layer on the Basel Recycled Stoneware Serving Platter by Daniel Humm. Drizzle the Goddess dressing over the top of the endive. Spread the shaved fennel evenly over the endive and top with the toasted breadcrumbs. Combine all of the picked herbs and lay them evenly over the top of the salad. Finish with pistachios and a squeeze of lemon.
notes
All of the elements of this Endive Goddess Salad recipe can be prepped the night before, stored in the Interlude Glass 14-Piece Food Storage Container Set by Daniel Humm and put together in just a matter of minutes.
