Salad on the Menu Again

Okay, this one does sound *a little better* than mine. Just a little. However, mine requires nothing Belgian!

3 Belgian endives (I [Smug Canadian] usually use 4)
1 Fuji apple (any apple will do)
1 cup and a half of pomegranate seeds
Quarter cup of olive oil
1 tsp lemon juice (you can easily use much more)
Half a cup of walnuts
Salt and fresh-ground pepper

The aptly named Smug Canadian has the rest of the directions.

Comments

[hln]

Mmmm...you need a picture with that.

hln

[MommaBear]

Whenever a recipe calls for lemon juice, try substituting lime juice or use half lemon, half lime...there is a lovely subtle difference that will enhance the dish.

[Chris Muir]

I believe I would go with yours, as long as the black pepper is cracked,large grain(and sea salt added?)

Yum.

[feste]

Sounds good! I agree about the lime, I have a Bears's lime tree that produces scads of the sweetest fruit...yummy on anything.

Belgian endive leaves topped with a little softened Maytag Blue Cheese and a thin slice of pear makes a great snack too.

Try endive as a hot side dish too... cut the endive in half (two small endive per serving) and gently sautee in sweet butter with just a touch of garlic, 6-8 mins until just tender, garnish with crunchy sea salt and fresh ground black pepper to taste...makes a great side dish for roast chicken.