Thursday, April 7, 2011

Poetry on the Plate

My salad days,  When I was green in judgement ...
Anthony and Cleopatra, 1.5

April is National Poetry Month and what better way to celebrate the poetry of words than with the poetry of food. This week's cookbook is Shakespeare's Kitchen: Renaissance Recipes For the Contemporary Cook by Francine Segan.

Endive Topped with Periwinkles
Serves 6

3/4 cup extra-virgin olive oil
1/4 cup honey vinegar (or any sweet vinegar)
3 tablespoons honey
Salt and freshly milled black peper
3 heads of endive
1/2 cup periwinkles or other edible flowers

  1. Whisk together the olive oil, vinegar, and honey in a small bowl and season to tast with salt and pepper.
  2. Cut the endive into thin slices, removing the tough inner core, and toss with the vinaigrette.
  3. Place some of the endive in the center of each place and top with the flowers.

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