| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
- 1 Belgian endive, cut into spears
- 1 small red onion, thinly sliced
- 2 to 3 tablespoons red wine vinegar
- 2 to 3 tablespoons high quality extra-virgin olive oil
- Kosher salt
Instructions
- In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
- Voila!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 87 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 130 mg |
Reviews
On the show, Anne completed the endive salad with “my big fat finishing oil”. What is that? Is it olive oil?
to the grilled salmon and stewed lentils that Anne made on The Secret to Grilled Salmon show. Everything worked so well together and it truly was a restaurant-quality meal! Keep up the good work Anne.