Capers add a distinct and savory flavor to this salad. Capers are sun dried and brined buds of a flower mainly found in the Mediterranean. They are briny and salty, similar to an olive and come in a variety of sizes. If desired, lessen the saltiness by running the capers under cold water. Capers are available in most
supermarkets and grocery stores in glass
jars and cans.
- Prep Time
- 8 ServingsServings
- 2 heads curly endive or frisee
- 2/3 cup capers
- 1½ cups croutons
- 1 cup shaved parmesan cheese
- ½ cup mayonnaise
- ¼ cup olive oil
- ¼ cup vinegar
- ¼ cup lemon juice
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- ½ cup finely ground parmesan cheese
- 1 teaspoon freshly ground black pepper
Chop up and combine salad ingredients. Mix dressing ingredients vigorously with a whisk, using a covered container if desired.Top with croutons and shaved parmesan cheese.
TIP: Make your own croutons. Slice leftover bread into desired size croutons. In a nonstick pan, heat about ¼ cup extra virgin olive oil and
toast the bread in the pan until it becomes crunchy, about three minutes. Add salt, pepper, other spices and herbs such as garlic, rosemary, or
basil. Alternatively, preheat oven to 450o, drizzle olive oil and spices of choice over cubes of bread and toast for about ten minutes, making
sure not to burn bread.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now