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