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Volume III
December 23, 2011

Weekly Home / Recipe Center

Crunchy Salad

Serves 4


3 to 4 Belgian endive, separated into leaves
2 tablespoons olive oil
1 to 2 tablespoon fresh lemon juice
salt and freshly ground black pepper
1 medium apple, such as gala, Fuji or Braeburn, cored and thinly sliced
1 small fennel, trimmed and thinly sliced
2 green onions, , thinly sliced
4 ounces gorgonzola cheese, crumbled
1/2 cup toasted walnuts

1 Fan the endive leaves out on 4 serving plates.

2 In a medium bowl, whisk together the oil, lemon juice, and salt and pepper to taste.

3 Add the apple, fennel, and green onions and toss well. Add the gorgonzola and toss again.

4 Scoop the salad mixture onto the base of the endive. Sprinkle with the nuts and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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