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Pear, fennel, Belgian endive, and curried walnut salad from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence by Patricia Wells

  • shallots
  • Belgian endive
  • chives
  • coriander seeds
  • fennel
  • ground ginger
  • walnut oil
  • turmeric
  • walnuts
  • brown rice vinegar
  • pears
  • tamari
  • dried red chiles
  • cumin seeds
  • black mustard seeds
  • black peppercorns

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Notes about this recipe

  • Delys77 on March 10, 2014

    Not a winner for us. I really disliked the curried walnuts, so much so that we didn't use them. In terms of the other components, I substituted arugula for the endive as I find it too bitter, but then I found the salad a bit boring. Overall I would likely try other variations of this as it has promise, but not based on this recipe.

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