Salade D'Endives
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
belgian endive
split |
*
|
| 1 | tablespoon |
prepared mustard
dijon |
|
| ¼ | cup |
vinegar
wine, red |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | tablespoon |
lemon juice
|
|
| ¾ | cup |
vegetable oil
walnut |
|
| ¼ | cup |
walnuts
|
|
| 2 | medium |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
belgian endive
split |
*
|
| 15 | ml |
prepared mustard
dijon |
|
| 59 | ml |
vinegar
wine, red |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ml |
lemon juice
|
|
| 177 | ml |
vegetable oil
walnut |
|
| 59 | ml |
walnuts
|
|
| 2 | medium |
tomatoes
|
|
Directions
Beat together the mustard, vinegar, salt, pepper and lemon juice.
Slowly drizzle in the oil, emulsifying the salad dressing.
Toss the endive with the dressing and add the walnuts and tomatoes as garnish.
