Words About Endive
Yes, I like it.
It’s a kinda weird shaped lettuce-ish vegetable, don’t you think? It’s like someone took the lettuce and cut it out all jagged-like. Right?
Well, it tastes good, so I guess it doesn’t matter what it looks like… Right?!
En-deev pairs well with avocado, apple, and lemon. Yes!
This is a high calorie salad. Buuut, it’s also a good, really good, source of lean protein, and good fats. Plus, the obvious fruits and vegetables.
If you need some cheese, I’d go with Parmesan.
If you need some meat, chicken is a good choice for this salad.Ã‚ If you added a grilled chicken breast, oooh would this ever make a yummy dinner!!
(Do you know what makes my job so difficult?! I’m thinking about food ALL THE TIME! I want to eat everything I’m writing about. Yes, I know, woe to me…)
A simple dressing is made of lemon juice, balsamic vinegar, dijon mustard, olive oil, and a splash of maple syrup. It’s a quick vinaigrette that I think rivals any that you can buy at the store.
- 3 C endive, roughly torn
- 1/4 C roasted and salted almonds, roughly chopped
- 1 apple, chopped
- 1 avocado, chopped
- Balsamic-Lemon Dressing
- Combine endive, almonds, apple, and avocado in a medium bowl. Toss with dressing.
- 3 T balsamic vinegar
- 1 t dijon mustard
- 1 t maple syrup
- 2-3 T lemon juice
- 3/4 C olive oil
- Whisk together all but oil. Stream in oil, whisking as you do (creating an emulsion).