Colorful endive leaves are drizzled with an easy, no-cook dressing.
- Yield: Serves 4-6
Source: Mad Hungry, April 2011
- 3 green endives
- 3 red endives
- 1 lemon, juiced (about 3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse salt
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.