recipelink.com Chat Room Recipe Swap – 2000-12-12

Winter Salad
From Patricia Wells at Home in Provence

2 tbls fresh lemon juice
salt and pepper to taste
2 tbls extra-virgin olive oil
4 Belgian endive (about 1 pound)
1/4 cup (about 1 ounce) freshly grated Parmigiano-Reggiano cheese

In a large, shallow bowl, whisk together the lemon juice and salt. Whisk in the olive oil and pepper. Taste for seasoning. Set aside.

Rinse the endive and pat dry. With a small, sharp knife, remove and discard the core of each endive. Separate each leaf and place in the salad bowl. Toss to coat the leaves evenly. Sprinkle with the cheese and toss again, thoroughly coating the leaves with cheese. Taste for seasoning. Sever immediately.