Witlof is not as well known as other vegetables. It’s not something we’d pick up to choose to put as a side salad. This boat shaped leaves are sometimes serves as hors d’oeuvres with savoury fillings. Here’s a modernise recipe for this forgotten vegetable
RECIPE BY SARAH GLOVER • PHOTOS BY LUISA BRIMBLE
6 witlof, cleaned and cut in quarters
300g walnuts slightly toasted in the oven or in a pan over a medium flame, keep half a cup aside for garnishing the salad
2 shallots skin removed and cut roughly
1 cup water
1 cup of whole egg mayonnaise
In a blender or Thermomix add the walnuts, verjuice, shallots, mayonnaise and water blend until it forms a smooth dressing-like consistency
You want it to be slightly runny, taste and season accordingly.
Set aside until your other elements are ready. When the table is set and the ham is sliced, pour the dressing over the top of the witlof and then sprinkle the extra nuts over the top.
Feeds: 10 - 12 people.