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The fine cut leaves of this Italian green are well suited for a delicate salad slightly softened by hot vinaigrette dressing.
Endive leaves
1 large shallot finely diced
4 Tablespoons Balsamic vinegar
1/4 cup olive oil
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| Carefully sort and wash endive leaves, and dry them well. Place on a plate and garnish with hard-boiled eggs, croutons made with sourdough bread and dried cranberries. Mix together 1 large shallot, finely diced 4 Tablespoons Balsamic vinegar and 1/4 cup olive oil. Season with salt and freshly ground pepper, and heat in small saucepan until is sizzles, whisk to blend and drizzle just enough onto the salad, to lightly coat the leaves.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Recipes for Winter
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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