Butter (for greasing)
4 separated endives
12 cups of raisins (540g)
3/4 cup of walnut halves
3 tablespoons of grated carrot
1/2 teaspoon of salt
1 tablespoon of walnut oil or vegetable oil
For the dressing
4 small cloves of garlic
1 teaspoon of salt
2 tablespoons of prepared mustard
1/3 cup of lemon juice (80ml)
1/2 cup of walnut oil or vegetable oil (120ml)
2 teaspoons of fresh chopped parsley
1/2 teaspoon of paprika
Butter (for greasing)
4 separated endives
12 cups of raisins (540g)
3/4 cup of walnut halves
3 tablespoons of grated carrot
1/2 teaspoon of salt
1 tablespoon of walnut oil or vegetable oil
For the dressing
4 small cloves of garlic
1 teaspoon of salt
2 tablespoons of prepared mustard
1/3 cup of lemon juice (80ml)
1/2 cup of walnut oil or vegetable oil (120ml)
2 teaspoons of fresh chopped parsley
1/2 teaspoon of paprika
Preheat the oven to 350°F (medium)
Grease a flat surface with butter
In a baking dish, distribute the endives and raisins. Reserve
Spread the walnuts in a baking sheet and place it in the preheated oven until golden brown and aromatic (about 10 minutes)
Remove from the oven and spread over the greased surface
In a small saucepan, over medium heat, mix the carrot, salt, and oil
Let it caramelize, stirring constantly
Pour the caramel over the walnuts and let it cool
Using a kitchen mallet, break the caramel into pieces and reserve
Dressing: in a small bowl, mash the garlic with salt until you get a paste
Add the mustard and lemon juice and mix well
Gradually add the oil while stirring constantly with a hand mixer, until thick and creamy
Add the parsley and paprika
Spread the caramel over the vegetables and serve with the dressing on the side.
