This is a foolproof salad I’ve served many times and it has never let me down. I love it because it has an aura of sensuality: In a dramatic moment at the table, you and your guests snip open up the endive flower to reveal the springy salad within. The recipe asks you to take a little extra time to arrange the presentation, but the payoff is tremendous. I’m always thoroughly in favor of any dish that looks as good as it ­tastes.

Ingredients

• 1/2 leek, washed thoroughly and cut lengthwise into 1/4-inch ribbons
• Salt
• 1 bunch of watercress, trimmed, washed, and dried
• 2 heads of baby frisée lettuce, trimmed, washed, and dried
• 2 ounces crumbled blue cheese (or goat cheese)
• 1/4 cup toasted pine nuts (see Note 2), chopped
• 4 large endives, washed (30 leaves)
• 1 teaspoon Dijon mustard
• 1 teaspoon whole grain mustard
• 1/4 cup red wine vinegar
• 1 teaspoon coarse sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3/4 cup grapeseed oil
• 1/4 cup walnut oil

Instructions

1. Blanch the leek in a pot of boiling salted water for 1 minute. Plunge it into ice-cold water to stop the cooking. Set aside.

2. In a large mixing bowl, combine the watercress, baby frisée, cheese, and all but 1 tablespoon of the pine nuts.

3. To assemble each serving, select 6 endive leaves and place them upright in a tea cup, forming an open “flower” arrangement. Fill the inside of the flower with the salad mixture. Close the leaves together in the original shape of the endive and secure with a blanched leek ribbon. Trim the base of each flower so it can stand on its own. Repeat the process for each of the remaining five ­portions. Set the salads aside (placing the flowers on their sides in a shallow dish) until you are ready to dress and serve them. They can be refrigerated for up to 2 ­hours. Cover with a damp paper towel and plastic wrap until ready to serve.

4. To make the vinaigrette, combine the mustards, vinegar, salt, and pepper in a mixing bowl. While whisking, slowly drizzle in the oils. Adjust the seasonings to taste. Set aside at room temperature for up to 30 minutes, or refrigerate if preparing well in ­advance.

5. To serve, place a single endive flower upright in the middle of each plate. Inject a small amount of the vinaigrette into each of the flowers with a squeeze bottle and drizzle some vinaigrette around the plate. Alternatively, you can serve the dressing in a gravy boat, pass it around, and let everyone dress his or her own salad. Garnish with the reserved tablespoon of chopped pine nuts and the chopped ­chives.

Note 1: If you are working on your own, a loose rubber band can act as a second set of hands to help secure the bundles.

Note 2: To toast pine nuts, simply place them in a cast iron skillet over medium heat, shaking and turning them once or twice, until golden brown, 3 to 4 minutes. Alternatively, place them in a toaster oven, set to medium, and ­toast just until fragrant.

Tip

Endive

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