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Endive Salad

Added: 15th February 2007

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A light tasty salad to add to any meal or as a simple lunch, not much effort, for a lot of taste.

Ingredients

  • 6 heads Belgian endive (about 1 lb.)
  • 1/3 C. vinegar
  • 2 Tbs. olive oil
  • 1 tsp. Dijon-style mustard
  • Salt & pepper to taste
  • 3/4 C. chopped parsley

Directions

Rinse endive and cut into long, fine julienne strips. Wrap in paper towels; place in a plastic bag. Chill. Pour vinegar and oil into a salad cruet or a jar with a tight-fitting lid. Add mustard, salt, and pepper. Shake vigorously; chill. Combine endive and parsley in a serving bowl. Toss with dressing; serve at once

Serves 4.

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