Friday, November 30, 2012
Remember when I gave you a sneak peek into our Foods from Chile party?! Our favorite recipe was this endive salad with fruits from Chile! I could not believe the enormous amount of fruits and vegetables that Chile grows - I really had no idea.
As part of this dinner party, I was able to meet a fantastic representative of the Chilean government. She was fascinating and we spent over an hour talking together. I had a ton of questions for her about Chile; I'm sure she was surprised. But for this girl, who dreams of getting on a plane and going to places far beyond our home (for a vacation at least), I was thrilled to be sharing in her culture and learning about everything Chile has to offer.
Chile is at the forefront of the organic movement. Not only that, they are sensitive to carbon emissions and operate under strict oversight through their Free Trade Agreement. The greatest part about it? We can get those delicious summer-y ingredients year round by leveraging their opposite-seasoned climate. Their abundance in berries, avocados, and salmon are all nutritious and full of antioxidants - be good to your body: try out this delicious endive salad with the fruits from Chile.
Endive Salads with Fruits from Chile
6 heads of Endives (trim bottoms & separate leaves)
7 Chilean Clementines
2 cups Raspberries
1-1/2 cup Micro Kale
4-6 oz. crumbled Capricho de Cabra Goat Cheese
1/4 cup Handful minced parsley per platter
2 tablespoons Chile Extra Virgin Olive Oil
1 tablespoon Sea Salt
Trim the bottoms of the endives and separate leaves on a large platter. Peel and slice segments into rough chunks except for 1 ½ clementine. Scatter clementine segments, raspberries and micro kale across the plate and into the endive leaves. Spread goat cheese crumbles into the endive leaves. Sprinkle micro kale across the plate. Drizzle Chile Extra Virgin Olive Oil across plate and into the endive leaves. Squeeze juice of 1 ½ clementines or more across the plate. Sprinkle with Sea Salt. Garnish with the minced parsley. Add extra raspberries and clementines to the center.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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