Recipe
RED ENDIVES AND SPINACH SALAD
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: No cooking required
Totaltime: 20 minutes
Ingredients
- 1 medium red endive
- 8 ounces young spinach
- 7 ounces cooked artichoke hearts
- 2 medium endives sliced into thin rings
- 1 clove garlic
- 1 boiled egg
- 3 tablespoons olive oil
- 1/4 cup wine vinegar
- salt and pepper to taste
Preparation
-
Remove outer endive leaves and discard. Separate leaves. Remove long stems from spinach. Wash and spin dry.
Drain artichoke hearts and cut each in half. Slice onions into thin rings. Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl. Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg.
In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.
main ingredients:
type of recipe:
salad
type of dish:
lunch
cuisine:
Spain
specific recipes:
quick-and-easy
Type of meal:
lunch
-
Dips for endives
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Baked goat cheese with salad greens
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Grapefruit salad
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Esquites corn salad with white beans and avocado
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