| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frugal03 |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Endive heads |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
White wine vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-28-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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