Arugula and Endive Salad
Serves 6
Ingredients:
1 bunch salad arugula, , stemmed5 Belgian endive, cut crosswise into 1/4-inch-thick slices
DRESSING:
5 tablespoons olive oil
1/2 lemon, juiced
1 tablespoon cider vinegar
1 clove garlic, minced
pinch sugar
sea salt and freshly group pepper to taste
Put the greens in a large salad bowl.
To prepare the dressing: In a small bowl, whisk all the dressing ingredients together. Taste and adjust the seasoning.
Toss the salad with the dressing until all the leaves are lightly coated.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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