Rating: 2.78 stars
9 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
  • 9 Ratings

This is the perfect, crunchy salad for warm nights.

Martha Stewart Living, June 1998

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.

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  • In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.

  • Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.

Cook's Notes

If you can't find baby cherry tomatoes, use the common variety, and quarter them.

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Reviews

9 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1