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Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.

Martha Stewart Living, February 1998

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Credit: Dana Gallagher

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Servings:
4
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Ingredients

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Directions

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  • In a small bowl, whisk together the vinegar and olive oil until smooth. Add salt and pepper to taste. Set aside.

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  • Cut endive lengthwise into 1/8- to 1/4-inch-wide pieces. Transfer to a medium bowl. Cut pepper lengthwise into 1/8-inch-wide pieces. Transfer to bowl with endive. Just before serving, toss endive mixture with reserved vinaigrette. Top with tarragon and pomegranate seeds.

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