Thursday, April 14, 2011


2-3 heads Endive
3 or 4 Potatoes, boiled, peeled and sliced
2 hard cooked eggs, cut in half lengthwise
Pinch of salt
1/4 tsp. pepper
1 tbsp fresh Dill
1 clove garlic, minced
Juice of 1 lemon
1/4 c. olive oil
Wash endive and pat dry with paper towels. Remove tough outer leaves. Cut endive coarsely and place in a salad bowl. Add potato slices and eggs. Season with salt, pepper, oregano and garlic. Squeeze lemon juice over salad and sprinkle with oil. Toss gently and serve

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