Simple and delicious.Never used
endive before, looked alittle brown after slicing it.
Inspired by a traditional salad lyonnaise, this showstopper combines mesclun with radicchio and
endive before getting tossed with bacon lardons and a bacon - fat vinaigrette.
Not exact matches
A few minutes
before the
endives are done, carefully place the walnuts on the baking sheet with some salt on top, toast them, turning halfway.
Before the party, all I had to do was chop up the avocados and mix them with crab meat and pomegranate arils, then fill
endive leaves with the mixture, and spoon a bit of the prepared sauce over the salad and finish them off with a bit of lemon zest.