Monday, September 11, 2006
Endive & Fennel Salad
Endive & Fennel Salad with Champagne Honey Vinaigrette
Inspired by Bon Appetit, Special 50th Anniversary Issue
Prep time: 10 minutes
Serves 2-4 depending on whether you use it as a side or main dish
2 endives, quartered and roughly diced
½ cup baby arugula
½ cup fennel root, diced (remove the core and stalks)
½ cup or so English (seedless) cucumber, peeled and diced
1 cup grape or baby Roma tomatoes
¼ cup fresh basil, chiffonade (thinly sliced/shredded)
¼ cup extra virgin olive oil
2 tbsp champagne vinegar
1 tbsp Koslik’s lime & honey mustard (or other Dijon based mustard)
½ tsp honey
1. In a small bowl, whisk together the vinaigrette and set aside.
2. In a large salad bowl, combine all the other ingredients. Toss with vinaigrette and serve.
If you want to make this into a heartier meal, add some diced cooked chicken, shrimps or roast beef.
Related links: Food and Drink recipes South Beach Diet Low Carb Diet