Endive Salad Robert
|Artichoke||6 , cut in 3|
|Endives||5 , leaves well washed|
|Cooked chicken breast||1 , skinned and in julienne|
|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)|
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.