The Recipes

Chopped Endive Salad

I opened my fridge tonight and for a brief second, panicked!  I had no idea what I was going to make, but I am always confident that I can make something work.  This was an exercise in using up old produce, and I toyed briefly with the idea of adding a poached or hard-boiled egg to the salad, but I was too hungry to wait for the egg cookery to happen.

Chopped endive salad

- 2 heads of endive, cut in half length-wise and then chopped
- 2 radishes, thinly sliced (you can used a mandolin if you prefer)
- 5 kalamata olives, halved
- 2 T. of cannelini beans, drained and rinsed
- 1 T. of pine nuts
- 1 T. of balsamic vinegar
- 2 T. of olive oil
- salt
- pepper

Whisk together the vinegar with the salt and pepper.  Slowly whisk in the olive oil.

Chop your other veggies.  Plate the endive and place the radishes around the perimeter.  Put the beans and olives in the middle.  Drizzle the vinaigrette over the salad.  Garnish with the pine nuts.