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Featured Recipe Belgian Endive Salad with Smoked Bacon
- 6 heads Belgian endive
- 12 slices smoked bacon, crisp-cooked and crumbled
- 3/4 cup chopped tomato, drained
- 1/3 cup crumbled feta cheese
- 1/4 cup walnut pieces
- 2 Tbs finely chopped fresh basil
- Balsamic Vinaigrette
1. Slice the root bottom off the endive. Separate into spears and tear into bite-size pieces. 2. Combine the endive, bacon, tomato, cheese, walnuts, and basil in a bowl. 3. Add the Balsamic Vinaigrette and toss until coated. Serves 6-8
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