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Friday, October 19 2007
Endive & Orange salad
This is colorful salad provides flavor & textures at the same time.
Serves 4
Serves 4
- 2 Medium oranges, peeled, cut into round slices
- 3 Large heads of endive, broken apart
- 1 Bunch watercress, tough stems removed
- 1 Small red onion, sliced finely
- 3 tablespoon extra virgin olive oil
- Salt & pepper
1. Put orange slices along with the juice that has gathered in the plate in a bowl.
2. Add endive, watercress & red onions.
3. Sprinkle sald with olive oil. Add salt & pepper. Toss the salad. Ready to serve!