Antipasto Salad
1 pound taro root
2 tablespoon snipped chives
1 tablespoon chooped fresh parsley
2 heads belgian endive
1 large fennel bulb
1 green bell pepper, cored and seeded
1 large tomato
1/2 head chicory
1/2 ripe ogen melon
for dressing:
3 teaspoon walnut oil
3 tsp.sunflower oil
1 clove crushed garlic
2 tbsp.lemon juice
Peel taro root. Cut in even-size pieces and cook in boiling salted water 10-15 minutes, until just tender;do not overcook. Drain and cool enough to handle. Dice and place in a bowl. In a small bowl, whisk all dressing ingredients. Pour 1/4 cup of dressing over warm taro root. Add herbs and mix gently to avoid breaking up the taro root; cool. Separate belgian endive in leaves. Cut fennel in quarters and separate layers. Slice bell pepper in rings. Thinly slice tomato. Divide chicory in leaves. Cut melon in thin slices, discard seeds, then cut pulp away from peel. Arrange chicory on individual serving platters. Spoon taro root salad in center. Arrange other prepared veggies and melon around salad.
Whisk remaining dressing until thoroughly combined and drizzle over salad.
SO HOW'D IT GO?
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