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
  • pears
  • black peppercorns
  • cumin seeds
  • brown rice vinegar
  • tamari
  • dried red chiles
  • black mustard seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.