Endive Salad with Mint

March 30, 2011

Endive Salad with Mint

Sara Jones, Tucson CSA

This is a great way to use fresh chicories. The key to this
salad is the mint, which, along with the lemon juice, adds
freshness to balance the strong flavors of the cheese and
olives. If you can, use a combination of endive and radicchio
for a prettier salad.

A few large handfuls chicory, washed, drained well and
2-3 baby fennel bulbs, thinly sliced
1/2 small red onion, thinly sliced
Small handful of mint leaves, roughly chopped
1 handful good quality black olives, pitted and chopped
2-3 tablespoons feta cheese, crumbled
Juice from one lemon
Good drizzle of olive oil

In a large bowl, toss together greens, fennel, onion and mint.
Top mixture with olives, cheese and lemon juice. Toss gently,
add a large drizzle of olive oil and toss again.

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