This salad is so refreshing and healthy. It was perfect for this beautiful Sunday. I love how the mint and basil dressing compliments the tanginess of the Belgium endive. The textures of the crunchy endive and the peas popping in our mouth is also fabulous!
Recipe courtesy of Roube.com.
1. Layer fresh Romaine and Endive lettuces.
2. Top with blanched petite peas.
3. Make the dressing. Whisk dijon mustard, honey, white wine vinegar, salt and pepper. Then, while whisking, slowly add olive oil until the desired consistency. Finely chop the mint and basil just before serving and mix into the dressing. Drizzle the dressing over the salad.
Note: You can also add avocado to this salad, but ours weren’t ripe, so I omitted them.
ENJOY!
I served this with a side of homemade garlic croutons just because we had them around. At the farmer’s market yesterday, our “bread guy” ran out of our favorite Kalamata Olive Bread, so he gave us his samples for free. The samples were already torn up into bite size pieces, so they were perfect for making croutons.
To make the croutons, just heat a pan with olive oil. Chop garlic and add to the olive oil along with some salt and pepper. Add the bread and make sure each piece of bread gets covered with the oil. Toast on low heat until nice and crunchy.
I love eating these right out of the pan, hot. I really could just eat these croutons as a snack. No salad required.
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