- 1/2 cup chopped walnuts
- 1 tablespoon unsalted butter
- 1/8 teaspoon cayenne
- 1 small Belgian endive
- 4 cups chopped chicory (curly endive; about 1/2 head)
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.
- Cut endive crosswise into thin slices and in a bowl toss with chicory, nuts, lemon juice, oil, and salt and pepper to taste.