INGREDIENTS

INSTRUCTIONS

Rinse the whole endive and dry it. It is not necessary to wash each
leaf separately.  Cut the butt end off and discard. slice the endive in
one to two inch  pieces. Quarter the solid end pieces. Toss with
vinaigrette.  Endive makes a fine salad by itself. Adding crumbled blue
cheese and  toasted walnuts or pecans makes it richer.  Dijon
Vinaigrette: Put the first four ingredients in a small glass  jar with
a tight fitting lid (a clean jar that once contained  artichoke hearts
is perfect) and shake well. Add the olive oil and  shake very well
again.  VARIATIONS: Add garlic, basil, chives, parsley, mint, or a
combination  thereof. For a curry variation, add minced garlic and one
tablespoon  finely chopped onion fried until soft in one tablespoon
oil, with one  teaspoon curry powder.  >recipe from Italian food and
med diet - southern europe, Sicily.  (slow page)
http://www.osolemio.it/meddiet/default.nclk 1998:  O-solemio is an
e-zine about Italy.  Notes: Too many produce managers mishandle their
Belgian endive, but  it is possible to find it as it should be - pale
yellow. Do not buy  pale green endive; it is too bitter.  >Edited by
Pat Hanneman 98-Mar  Recipe by: O-solemio e-zine 1998  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Mar 23, 1998

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