Today's question: what to do with bitter vegetables? The answer: sweeten that shit up.
Exhibit 1: Belgian endive is mixed with watercress and toasted hazelnut, and dressed in lime juice, orange juice, grain mustard, honey, sesame oil and vegetable oil.
Exhibit 2: Eggplant is fried in oil and mixed with olives, capers, celery and onion, with a sauce of white wine, red wine vinegar and lots of sugar, which turns syrupy. 1 was great, but 2 was a bit too sweet for my taste.
Recipes (from NYT Cooking):
The Belgian endive one: https://cooking.nytimes.com/recipes/6183-belgian-endive-and-grain-mustard-salad?unlocked_article_code=1.VlA.2P0b.obx4L2_CkQI3&smid=share-url
The eggplant caponata one: https://cooking.nytimes.com/recipes/1018823-eggplant-caponata?unlocked_article_code=1.V1A.2he4.U0Rd2j9zwk72&smid=share-url
This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it’s all tarted up with a citrusy dressing. It’s easy, and delicious.
eribosot