Printer Friendly

Belgian endive and radish salad.

Marilyn Swartz, Los Angeles

3 large (each about 5 oz.) heads Belgian endive, leaves separated, rinsed, and crisped 1 cup thinly sliced red radishes 1 large hard-cooked egg, finely chopped 6 slices crisp cooked bacon, drained and crumbled 1/4 cup minced parsley Tarragon dressing (recipe follows)

On each of 6 salad plates, arrange 4 endive leaves in a fan. Slice remaining leaves crosswise into 1/4-inch-wide strips. Combine sliced endive, radishes, egg, bacon, and parsley. Spoon mixture equally onto plates at base of leaves, and spoon dressing over salads. Makes 6 servings.

Per serving: 128 cal. (77 percent from fat); 3.9 g protein; 11 g fat (2.2 g sat.); 4 g carbo.; 172 mg sodium; 41 mg chol.

Tarragon dressing. In a small bowl, whisk together 3 tablespoons tarragon-flavor vinegar or white wine vinegar, 3 tablespoons salad oil, 2 teaspoons Dijon mustard, 1 clove minced or pressed garlic, 1/2 teaspoon pepper, and 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon leaves.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Swartz, Marilyn
Article Type:Column
Date:Apr 1, 1993
Previous Article:Whole-wheat popovers.
Next Article:Citrus-shrimp salad.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters