You know it was a party when, the next morning, your guests send pictures as evidence and call with stories of their maladies that occurred in the aftermath of the evening. That reminds me, someone promised a picture that I have not yet received...
Endive salad with roasted garlic, walnuts and oil cured olives with Meyer lemon cream
(Recipe from Suzanne Goin)
1 Meyer lemon, very thinly sliced
5 Belgian endives, cores removed, separated into spears
Meyer lemon cream (recipe follows)
3/4 cup toasted walnuts, in small chunks
1/4 cup thinly sliced shallots
1 bulb roasted garlic (minus a couple of cloves for the Meyer lemon cream)
1/3 cup oil-cured black olives, pitted and chopped
2 Tablespoons flat-leaf parsley leaves
1 Tablespoon fresh chives, chopped
Sea salt & freshly ground black pepper
Place the endive in a large bowl and pour the Meyer lemon cream over them. Add the walnuts, lemon slices, and sliced shallots. Season with salt and pepper and toss gently to coat the endive with the dressing. Taste for seasoning, and arrange on plate. Scatter the olives and herbs over the salad.
Meyer lemon cream
2 Tablespoons finely diced shallots
1/4 cup Meyer lemon juice
2 cloves of the roasted garlic
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup plus 1 tablespoon heavy cream
Sea salt and freshly ground black pepper
Place the shallot, roasted garlic, lemon juice, and 1/4 teaspoon salt in a bowl and let sit for 5 minutes. Whisk in the olive oil. Gently stir in cream, add a few grinds of pepper, and taste for balance and seasoning.