 Endive-Tomato Salad
Makes 4 servings
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Ingredients
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1/4
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cup olive oil
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1
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tablespoon rice vinegar
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1
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tablespoon balsamic vinegar or white wine vinegar
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1
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tablespoon water
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2
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tomatoes, thinly sliced
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2
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teaspoons chopped fresh basil or 3/4 teaspoon dried basil
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2
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teaspoons chopped fresh parsley
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1
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head Belgian endive, separated into leaves
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1. To prepare dressing, combine oil, vinegars and water in small bowl. Whisk until thickened; set aside.
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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.
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© Publications International, Ltd.
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Printed
from fbnr.com
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