Fennel & Endive Salad with Wittekerke Dressing
Makes 8 servings:
- 1.5 oz very thinly sliced prosciutto
- half bottle Wittekerke Ale 12 oz
- 1/4 cup lemon juice
- 2 tablespoons sugar
- 1 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely grated lemon peel
- 2 1/4 pounds fennel bulbs (feathery green still attached)
- 1 1/4 pounds Belgian Endive
- salt and pepper to taste
How to prepare:
Place slivers of prociutto into a non-stick frying pan, and heat until lightly browned and crispy (about 3 to 4 minutes). Set aside to cool and drain.
Whisk together the Wittekerke beer, lemon juice, sugar, mustard, oil and lemon peel until smoothly blended.
Mince enough of the fennel greens to make 2 tablespoons and set aside.
Trim off and discard tough fennel stems and root ends. Halve the bulbs vertically and slice into paper thin slices on either a mandoline or vegetable slicer. Transfer to a large bowl and mix with about half of the dressing.
Remove and reserve 32 white endive leaves. Keep chilled until ready to use. Cut remaining endive crosswise into 1/4 to 1/2 inch slices and combine with fennel greens and fennel slices in dressing. Add remaining dressing and mix well. Adjust seasoning.
Spoon mixture onto salad plates or platter tucking whole endive spears around the edges in a decorative fashion. Sprinkle the prosciutto slivers atop the salad and season with freshly ground pepper.
Serve with a cold glass of Wittekerke Ale.
(idea from California Culinary Academy - San Francisco)