Yield: 4 servings
|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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.