Sunday, January 31, 2016

Endive Salad w/ Salmon Caviar and Cashew Crème Fraîche

Make the “faux” crème frâiche ahead of time, and this beautiful winter salad can be on the table in under 15 minutes. The cashews add a delicate flavor and heart-healthy fat, and provide a dairy-free option for those who are lactose-intolerant.


Cashew Crème Frâiche: 

1 cup whole cashews 

1/4 cup water

Juice of 1 large lemon
Fleur de Sel Salt & Pepper to taste

Optional: 2 tablespoons of coconut cream, preferably Trader Joe's

Endive Salad:

4-6 heads of Belgium endive

2 ounces salmon cavier
1 bunch of chives, chopped


Cashew Crème Frâiche:

Note: Soak cashews overnight 1-2 days ahead of making the salad, or for 1/2 hour in hot water if pressed for time.

1. Put the cashews in a bowl and cover with water. Let soak overnight, preferably.

After soaking:

1. Drain the cashews in a colander and put in a food processor or blender.

2. Add the water, lemon juice, (coconut cream, if using), and salt and pepper. Blend all ingredients well. If the mixture is too wet, add a few more cashews; if it is too stiff, add 1 tablespoon of water at a time. Taste for seasoning. 

2. Store in a covered container in the fridge for about 3 days, or proceed with making the salad.

Endive Salad:

1. Separate the leaves of the endive heads and trim off the bottoms. Wash the leaves thoroughly, and pat dry with a towel.

2. Arrange the endive leaves on a platter or plate. Add a dollop of crème frâiche. Put the salmon caviar on top of the crème frâiche. Sprinkle the chopped chives over the salad.

Makes 4-6 servings. Serve immediately.

#paleo #glutenfree #dairyfree #cleaneating #healthyeating #salad #endive

Recipe adapted from Joanne Weir’s Kitchen Gypsy cookbook.

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