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@...
08-28-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.