|
Serves 4
INGREDIENTS:
4 tbsp. fresh parsley, finely chopped
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. garlic, crushed
1 tsp. salt
1 tsp. black pepper
2 tbsp. fresh dillweed, finely chopped
1 endive, shredded
1 cup cherry tomatoes
METHOD:
Combine parsley, red wine vinegar, olive oil, garlic, salt, black pepper and dillweed. Cover and chill for 1/2 hour until all ingredients have blended flavors.
In a salad bowl, toss endive and cherry tomatoes together. Remove vinaigrette from fridge and pour over salad. Toss until completely covered. Serve chilled as a side salad to any meal, especially fish or lobster.
|
| |
