Author Hannah Black shares a recipe for endives with mint, shrimp powder and orange blossom vinaigrette #newdaynw
The first cookbook from Lil’ Deb’s Oasis, James Beard Award-nominated hotspot in Hudson, New York. is more than just a collection of recipes. It’s a sensual and generous celebration of food, love and community.
Endives with mint, shrimp powder and orange blossom vinaigrette
Zest and juice of 1 orange
1 teaspoon orange blossom water
1/2 teaspoon vanilla paste or the seeds of a vanilla pod
3/4 cup extra virgin olive oil
TO MAKE THE SHRIMP POWDER: In a medium bowl, soak the dried shrimp in hot water for 20 minutes. Strain and blot between paper towels. Transfer to a food processor and blend until a coarse powder forms. Use immediately to make this salad or store in an airtight container in the fridge for up to 1 month.
TO MAKE THE DRESSING: In a mortar and pestle, pound the garlic and salt into a smooth paste. Add orange zest and red pepper flakes and beat a few times to incorporate. Whisk together orange juice and lime juice, fish sauce, orange blossom water and vanilla paste. Gradually add the olive oil in a slow, steady stream, whisking until emulsified. Stir vigorously before serving.
TO MAKE THE SALAD: Arrange a few pieces of endive in a circle on a serving platter. Drizzle with a little vinaigrette and sprinkle with a little mint. Repeat this process, building up each layer in increasingly tight circles, and add a generous sprinkle of shrimp powder to finish. Eat now (with your fingers), regret nothing.
Hannah Black was born and raised in Alabama and attended the Rhode Island School of Design, where she studied painting and developed a passion for cooking elaborate dishes for her community. She previously worked at Mission Chinese Food in New York and Hartwood in Tulum, Mexico before moving to the Hudson Valley.