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The oven-dried cherries are what makes this endive and mache salad stand out.

Martha Stewart Living, June 1998




Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Using a mandoline, slice beet and fennel into very thin slices.

  • Spread the pine nuts on a baking pan, and toast until golden brown, 5 to 7 minutes. Transfer the nuts to a bowl to cool.

  • In a food processor or blender, puree the yellow cherries, vinegar, creme fraiche, mustard, salt, and black pepper. Transfer puree to a medium bowl. Whisk in the olive oil, and set the dressing aside.

  • In a large serving dish, combine the toasted nuts, endive, corn, bell pepper, mache, and oven-dried cherries. Drizzle the pureed salad dressing over top; toss.