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Endive Salad

15

Colorful endive leaves are drizzled with an easy, no-cook dressing.

  • Yield: Serves 4-6

Source: Mad Hungry, April 2011

Ingredients

  • 3 green endives
  • 3 red endives
  • 1 lemon, juiced (about 3 tablespoons)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt

Directions

  1. Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

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