Butter (for greasing)
4 endive leaves separated
12 cups of grape leaves (540g)
3/4 cup of pistachio halves
3 tablespoons of apple cider vinegar
1/2 teaspoon of salt
1 tablespoon of walnut oil or vegetable oil
For the dressing
4 small garlic cloves
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 parsley, chopped
1/2 teaspoon of red pepper flakes
Butter (for greasing)
4 endive leaves separated
12 cups of grape leaves (540g)
3/4 cup of pistachio halves
3 tablespoons of apple cider vinegar
1/2 teaspoon of salt
1 tablespoon of walnut oil or vegetable oil
For the dressing
4 small garlic cloves
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 parsley, chopped
1/2 teaspoon of red pepper flakes
Preheat the oven to 350°F (medium)
Grease a flat surface with butter
In a baking dish, distribute the endive and grapes. Reserve
Spread the nuts on a baking sheet and place it in the preheated oven until they are golden brown and aromatic (about 10 minutes)
Remove from the oven and spread over the greased surface
In a small pan, over medium heat, mix together the apple cider vinegar, salt, and walnut oil or vegetable oil
Let it caramelize, stirring constantly
Pour the caramel over the nuts and let it cool
With a kitchen mallet, break the caramel into pieces and reserve
Prepare the dressing: in a small bowl, mash the garlic with the salt until you get a paste
Add the mustard and lemon juice, and mix well
Gradually add the walnut oil or vegetable oil, stirring constantly with a hand mixer, until it becomes thick
Add the parsley and red pepper flakes, and stir to combine
Spread the caramel over the vegetables and serve with the dressing on the side
160 calories per serving
