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Endive Salad

Endive Salad

Chef Dan Smith

John Andrews Restaurant, Egremont, MA

Ingredients:

  • Radishes
  • Belgian Endives
  • Orange Slices
  • Pre-smoked trout (can buy packaged from market)
  • Lemon juice, chopped shallots and extra virgin olive oil for vinaigrette

Method:

Chop and plate to preference.

 

Recommended wine/beer for Endive Salad:

Selbach-Oster 2004 Zeltinger Himmelreich Riesling Kabinett Halbtrocken [Mosel, Germany]

The key ingredient in John Andrew’s Endive Salad is smoked trout. It is the driving force in our selection of a Mosel Riesling. Sure, there is the pepperiness of the radish, the bitterness of the Belgian endive, the sweetness of the orange supremes and the acidity of the lemon vinaigrette to contend with. But Johannes Selbach’s Halbtrocken is more than adequate to the task. Dry Riesling is the perfect foil for smoked trout, and Riesling’s layers of flavor pick up on the subtleties of the other ingredients.