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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.
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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.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Swartz, Marilyn
Publication:Sunset
Article Type:Column
Date:Apr 1, 1993
Words:167
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