Endive, asparagus and tallegio salad

With caramelised Hazelnuts.
recipe, salad, summer, light meals,side dishes

Recipe from: 21 January 2016
Preparation time: 10 min
Cooking time: 10 min


  • 400
    baby asparagus
  • 80
    caster sugar
  • 75
    hazelnuts, halved
  • 250
    Taleggio cheese, sliced
  • 3-4
    endive heads, leaves separated
  • 10
    mint leaves
  • 1/2
    olive oil
  • 3
    sherry vinegar
  • 2
    grainy mustard
  • 1
    caster sugar
  • Sea salt and black pepper
Servings: Change Serving


Fill a large pot with salted water and bring to the boil, add the asparagus and cook for 30 seconds, remove and place in cold water. Strain and pat dry.

Heat sugar in a pan, allow to melt over a low heat. Bring to a simmer and allow to cook until golden brown. Toss in nuts, stir well to coat and turn onto a lined baking tray.

For the dressing:

Whisk together olive oil, vinegar, mustard and sugar. Season well.

Place the endives in serving bowls, top with asparagus, mint, chopped nuts and Taleggio, pour over the dressing.

Words and image: Fairlady

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Read more on: recipe  |  summer  |  salad  |  side dishes  |  light meals


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2016-09-21 14:37

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