This light and colorful salad is a great way to get dinner started during the holidays. Serve the dish with a comforting soup to really round out your appetizer menu.
This recipe by JeanMarie Brownson was originally published in the Chicago Tribune
- 1 large head (or 2 smaller heads) curly endive or frisee
- 1/2 Cup sliced blanched almonds
- 1/4 Cup extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 large shallot, peeled, finely minced
- Coarse (kosher) salt, freshly ground pepper to taste
- 1/2 Cup thinly sliced sun-dried tomatoes
Separate the endive leaves; rinse well under cool water.
Tear into bite-size pieces.
You'll have about 8 cups.
Dry endive in a salad spinner or pat dry between kitchen towels.
Pack lettuce into a plastic food bag, and add a piece of paper toweling to soak up any moisture.
Close the bag, and refrigerate 30 minutes or up to 2 days.
Put almonds into a small dry skillet.
Set over medium heat and cook, stirring constantly, just until almonds are a pretty golden color, 1 or 2 minutes.
Do not walk away, or they will burn.
Transfer to a plate to cool.
Once cool, store in a covered jar for up to several days.
For the dressing, put oil, vinegar and shallot into a jar with a tight-fitting lid.
Season to taste with salt and pepper.
Dressing will keep at room temperature for several hours, or store in the refrigerator for several days.
Just before serving, put endive and sun-dried tomatoes into a large salad bowl.
Add some of the dressing and toss to coat lightly.
Sprinkle with toasted almonds.