Salat «Ariane»

from Das Butter Buch

I love an endive salad and this one, with bright bits of orange, is the perfect accompaniment to any meal.

Two things inform me that this recipe comes from Das Butter Buch:

First, the name. I know that there are plenty of dishes that legitimately carry first names like Eggs Benedict, Fettuccine Alfredo, and Nachos (short for Ignacio). There are plenty of salads too, like Cobb and Caesar. However Ariane, (like many of the other names in the book which describe dishes (see: Cosimo (liver), Vanessa (asparagus gratin), Leopold (soup) and Mireille (tomatoes)) Ariane seems to be pulled out of the air. (Or maybe it was named after the person who came up with the recipe?)

The other reason is the cream. Most often the fat component in salad dressing is oil, but this is the butter book after all—if it can come from a milk-based product it will. I don’t mind this, as it tastes fine, but I wouldn’t go out of my way to get cream especially for this recipe.

Salat «Ariane»

Dressing:

2 tbsp vinegar

1 tsp mustard

salt and pepper

3 tbsp cream

Salad:

3-4 Belgian endives, washed and sliced

2 oranges, chopped

2 prunes, chopped

3 tbsp pine nuts

Make the dressing in the bottom of your salad bowl—using your salad utensil, whisk together the vinegar, mustard, salt and pepper. Pour the cream in slowly, while mixing.

Add the other ingredients on top, then toss and serve.

• In the original recipe, it calls for 100 g of ham—I did not add that here, but I think it could be nice.