Tony's endive salad

Yield: 4 servings

Measure Ingredient
2 larges Endive heads
½ cup Olive oil
1 tablespoon Lemon juice
1 tablespoon White wine vinegar
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Remove the dark-green outer leaves from the endive and save them for "Tony's Fried Endive" (recipe included in this collection). Use only the pale-colored, less bitter inside leaves for the salad. Tear them into bite-size pieces. Mix the remaining ingredients until smooth. Toss with the endive.

Comments: This salad is so simple that it is deceiving. You can make the salad from the heart of the endive, then cook the outer leaves for a vegetable dish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-23-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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