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See below ingredients and instructions of the recipe
12 ea Endive, Belgian, split 1 tb Juice, lemon
1 tb Mustard, Dijon 3/4 c Oil, walnut
1/4 c Vinegar, wine, red 1/4 c Walnuts
Salt (to taste) 2 md Tomatoes
Pepper (to taste)
Beat together the mustard, vinegar, salt, pepper and lemon juice.
Slowly drizzle in the oil, emulsifying the salad dressing.
Toss the endive with the dressing and add the walnuts and
tomatoes as garnish.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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