Tony's endive salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Endive heads |
| ½ | cup | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | White wine vinegar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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.
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