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Bitter greens salad (Endive & Arugula)

This recipe is thanks to members Jan & Chuck Swaney.  Enjoy with your cool weather bitter greens!

Serving Size


  • 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.

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