Endive & Tarragon Pimento Salad

Sorry, a salad that requires a knife. Strong herbs and spices compliment the bitter and licorice flavored endives. Brought together by fresh leaf lettuce and a sweet,tangy dressing reminiscent of french and russian made with jarred pimento peppers, tarragon and dijon. Perfect compliment to a delicate fish entree like salmon or halibut. Feel free to substitute the endives with any leaf lettuce, butter, mesclun greens , fresh romaine or frisee.

Ingredients (serves 2)

Endives - 2 (peeled by hand)

Butter lettuce / Leaf lettuce - 3-4oz

1 radish - thinly sliced

1 tsp Za'atar (roasted thyme, sesame seeds, sumac, salt, sugar)

1/2 tsp black pepper

handful of fresh tarragon- peeled off the stem

handful of fresh chives (chopped 1 inch)

Dressing

3 Tbsp Olive Oil

1 tsp champagne vinegar (or apple cider)

1 Tsp chopped pimentos

1 Tbsp Mayo (optional)

1/2 shallot - diced (sub with garlic 1/2 clove or powder)

Salt (1 tsp)

Black Pepper (1/2 tsp)

sugar - 1/2 tsp

(2 Tsp Dijon can be substituted for the mayo)

Steps Dressing

Place all of the dressing ingredients in a blender- blend, push down the ingredients stuck to the walls, and blend again. Add salt and sugar to taste.

Steps

For presentation purposes - layer the base with the greens, then place the endives over them and place radish in any open spots.

Pour the dressing over the endives and radishes

Top with the tarragon and chives

Dust with za'atar and black pepper.