Oriental Endive Salad
|Belgian endive heads||3⁄4 Pound (Three 1/4 Pound Each Pieces)|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Lightly packed cilantro||1 Cup (16 tbs) (Coriander)|
|Button mushrooms||1⁄4 Pound, thinly sliced|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (Including Tops)|
|Sesame dressing||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 Small, stemmed, seeded, and slivered|
To crisp Belgian endive, rinse heads in cold water, wrap in paper towels, place in a plastic bag, and refrigerate for at least 1 hour or up to 2 days.
Spread almonds in a 9- or 10-inch-wide baking pan and toast in a 350° oven until golden, about 8 minutes.
Thinly slice off discolored base of each endive head, then break off 24 of the largest leaves.
Arrange 6 leaves in each of 4 salad bowls or plates, positioning leaves in a sunburst shape with tips pointing toward rim of bowl or plate.
Chop remaining endive.
In each bowl, equally mound chopped endive, cilantro, mushrooms, onions, and almonds in center of "sunburst." (At this point, you may cover and refrigerate for up to 4 hours.)