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)

Champagne vinaigrette:
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.

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