Endive Salad with Creamy Meyer Lemon Vinaigrette

• 4 heads Belgian endive, outer leaves trimmed and quartered
• 3 Meyer lemons
• 2 tablespoons water
• 1 fresh egg yolk
• 1 teaspoon Dijon mustard
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola oil
• 1/2 cup toasted pistachios
• 1/2 bunch Italian parsley, leaves picked
• 3 or 4 radishes, trimmed

1. Remove the outer leaves from the endive and trim any stems, taking care to keep the heads intact.
2. Cut each head lengthwise into quarters.
3. To remove some of the bitterness, soak the endives in lightly salted ice water for 10 minutes.
4. Remove and let drain on paper towels.
5. Peel strips of zest from one of the lemons with a vegetable peeler.
6. Place the zest with a couple of inches of water in a small saucepan.
7. Bring to a boil, drain the water, then replace the water with fresh, cold water.
8. Repeat the entire process three timesdont cheat!
9. Blanching the zest three times removes any traces of bitterness and guarantees a softer, more floral vinaigrette.
10. Juice the lemons for a total of 1/4 cup.
11. In the jar of a blender, combine the juice with the blanched zest, the water, egg yolk, mustard, and a pinch of salt.
12. Pulse to chop the ingredients.
13. Then add both oils in a slow, steady stream.
14. Strain the vinaigrette to remove any large pieces of zest.
15. You should end up with about 1 1/2 cups of dressing.
16. Place the endives, nuts, and parsley in a bowl and toss with enough dressing to lightly coat.
17. Pile on a platter, then shave the radishes over the top of the salad and serve.

endive, lemons, water, egg yolk, mustard, kosher salt, extravirgin olive oil, canola oil, pistachios, italian parsley, radishes

Taken from www.epicurious.com/recipes/food/views/endive-salad-with-creamy-meyer-lemon-vinaigrette-383884 (may not work)