This stuff is addicting! The best part it’s good for you. Colorful endive leaves are drizzled with an easy, no-cook dressing.
Yield Serves 4-6
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.
15 Poppy House Road
Rio Vista, California 94571