|
Endive-Tomato Salad
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
1/4
|
cup olive oil
|
|
1
|
tablespoon rice vinegar
|
|
1
|
tablespoon balsamic vinegar or white wine vinegar
|
|
1
|
tablespoon water
|
|
2
|
tomatoes, thinly sliced
|
|
2
|
teaspoons chopped fresh basil or 3/4 teaspoon dried basil
|
|
2
|
teaspoons chopped fresh parsley
|
|
1
|
head Belgian endive, separated into leaves
|
|
|
|
|
|
|
|
|
|
1. To prepare dressing, combine oil, vinegars and water in small bowl. Whisk until thickened; set aside.
|
|
2. Arrange tomatoes in center of round platter. Sprinkle with basil and parsley. Tuck endive leaves under tomato slices, arranging like spokes in a wheel. Drizzle dressing over salad.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
|
|
|
Click here for printable version