Warm Endive Salad
serves 4-6
The hot dressing slightly wilts the greens and makes a wonderful light side for soups and sandwiches. If you have leftovers of this warm endive salad, you can use it in these sautéed chicken breasts with radicchio and yogurt sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 head escarole, leaves washed and dried
1 large head radicchio, leaves washed and dried
2 heads belgian endive, leaves washed and dried
1/4 cup olive oil
1/2 red onion, chopped
1 clove garlic, minced
2 tablespoons sugar
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 teaspoon hot pepper sauce
prep: 10 minutes
total: 20 minutes
large salad bowl
saucepan
1. Tear the escarole, radicchio and endive leaves into bite-size pieces and toss together in a large salad bowl.
2. Heat the olive oil in a saucepan over a medium-high heat, add the onion, and cook until softened, about 2 minutes. Add the garlic, sugar, vinegar, ketchup, hot pepper sauce and a sprinkling of salt and pepper. Stir to combine and bring to a boil. Pour over the greens, toss well, and serve.
