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Endive Salad Robert

  Artichoke 6 , cut in 3
  Endives 5 , leaves well washed
  Cooked chicken breast 1 , skinned and in julienne
  Boston lettuce 1
  Tomatoes 2 , cored and in wedges
  Cucumber 1⁄2 , peeled, seeded and sliced
  Onion 1 , finely chopped
  Wine vinegar 50 Milliliter (1/4 Cup)
  Dry white wine 250 Milliliter (1 Cup)
  Brown sauce 150 Milliliter, heated (2/3 Cups)
  Vinaigrette To Taste
  Salt To Taste
  Pepper To Taste

Place artichoke bottoms, endives and chicken in salad bowl.
Tear washed lettuce leaves into smaller pieces; add to bowl along with tomatoes and cucumber.
Place onion in small saucepan.
Add vinegar and wine and season with pepper.
Cook 4 minutes over medium-high heat.
Mix in brown sauce and season; continue cooking 2 minutes.
Mix this sauce to taste with your favorite vinaigrette, then pour over salad, toss.

Recipe Summary

Side Dish

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Endive Salad Robert Recipe