Curly Endive with Citrus Vinaigrette
Serve this bright and acidic salad with a hearty soup.
- Servings: 4
Source: Martha Stewart Living, December/January 1997
- 1 large head of curly endive, washed, dried, and torn into bite-size pieces
- 3/4 cup Tangy Citrus Vinaigrette
- Kosher salt and freshly ground black pepper
In a large salad bowl, place the endive. Drizzle the vinaigrette over the greens and toss to coat. Season to taste with salt and pepper.