Endive and Caviar Salad

 

 This little gem of a recipe is written out by Hi-Ho but credits the restaurant Jean-Louis, an iconic yet permanant closed restaurant in Greenwich, CT.

Ingredients

4 endive

1/2 cup heavy cream

1/2 cup sour cream

juice of 2 lemons

cayenne pepper

1 Tablespoon chives

1 tsp tarragon

4 Tablespoons salmon caviar

4 Tablespoons black caviar

4 Tablespoons white caviar

Process

1. Wash and slice the endive 1/4 " from top to butt. Toss with juice of one lemon. 

2. To create a cream dressing, combine heavy cream, sour cream, cayenne, tarragon, and the juice of one lemon in a bowl.

3.  Marinate the endive in the cream dressing for 5 minutes. 

4. Add chives and caviars and toss gently. 

5. Serve on cold plates. 

Serves 4.