Bitter greens salad (Endive & Arugula)
This recipe is thanks to members Jan & Chuck Swaney. Enjoy with your cool weather bitter greens!
Serving Size
Ingredients
- 1 small head frisee
- 2 C. arugula
- 2 onions caramelized
- 1 large roasted red bell pepper, in strips
- 6 large sun-dried tomatoes cut into thick strips
- 4 cloves garlic confit/marinated-optional
- 6 marinated artichoke halves, halved again
- 2T sprigs parsley
- 2T sprigs dill
- 6 leaves fresh mint
- ½ to ¾ C. red wine-black pepper vinaigrette
- 2 oz. kefalotiri or manchego cheese shaved
Recipe Directions
Wash frisee and arugula, dry, chill.
Just before serving: In a large bowl, combine the onions with all the ingredients, except the vinaigrette
and half the cheese, toss. Drizzle with about ½ C. of the vinaigrette, toss again gently, but thoroughly
and taste. Season with salt and pepper, scatter with the remaining cheese, and serve immediately.