Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RED ENDIVES AND SPINACH SALAD

Serves:6

Serves: 6
Preparation time: 20 minutes
No cooking time
Total time: 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Red endives and spinach salad

Add Comment

* Required information
1000
Is ice cream hot or cold?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer