Endive salad

• Cook By: Eduard Xatruch. Restaurant Compartir
• Theme: Meat dishes Influencer
• Main Ingredients: cheese, endive
• Serving Size: 4

For the cooked endives

Ingredients

• 4 Endives
• 100 g Virgin olive oil

Directions

1. Seal the endives and the oil in a sous-vide bag.

2. Boil in water for 30 minutes.

3. Remove from heat and cool in ice-water.

4. Set aside in the refrigerator.

For the Gorgonzola foam

Ingredients

• 150 g Gorgonzola cheese
• 100 g Whipping cream (35% fat)
• 50 g Milk
• Salt
• 1 ea Siphon (1/2 liter volume)
• 2 cartridge NO2 gas

Directions

1. Bring the milk and the cream to a boil.

2. Add the Gorgonzola in chunks and remove from heat.

3. Beat with until creamy, strain, and add salt to taste.

4.l Fill the siphon, close it, and charge it with a gas cartridge.

5. Refrigerate for 3 hours.

For the curly endives

Ingredients

• 1 Endive
• Water
• Ice

Directions

1. Cut the endive lengthwise into fine slices, about 0.1-cm long.

2. Place the endive slices into ice water and refrigerate.

For the fried walnuts and walnut praline

Ingredients

• 75g peeled walnuts
• 100g sunflower oil
• Salt

Directions

1. Starting with cold oil, heat the walnuts and fry.

2. When fried, drain well.

3. Separate out 20 g of walnuts and chop with a knife.

4. Grind the remaining nuts in a blender until a praliné texture is reached. Add salt to taste and set aside in a sauce dispenser.

Presentaion

Ingredients

• 20g Yondu, Light
• 30g Extra virgin olive oil
• 10g Freeze-dried passion fruit
• Freshly ground black pepper

Directions

1. Remove the cooked endives from the sous-vide bag and cut each of them into 8 pieces.

2. Remove the curled endive from the ice water and drain with paper towel. Add salt and virgin olive oil.

3. Arrange 8 pieces of cooked endive covering the base of a plate.

4. Dress each piece of the endive with walnut praliné, salt, and freshly ground black pepper.

5. Fill the empty spaces of the plate with the Gorgonzola foam and passion fruit.

6. On top of all this, spread the sheets of curled endive.

7. Finish off with a bit of freshly ground black pepper and dress the dish by spraying Yondu, Light(Jang Sauce).

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