Ingredients
- 1 red bell pepper
- 1 (15-ounce) jar stewed cannellini beans, drained
- 2 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced
- 1 lemon, zested and juiced
- 2 tablespoons garlic-flavored olive oil
- Kosher salt and freshly ground black pepper
Directions
Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves. Enjoy!
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By froggie0
on June 11, 2011
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Excellent. Different. This woman can cook! Now, I can too.
By txgrape_7681086
Fort Worth
on March 31, 2011
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I think this salad is delicious. The slight bitter taste of the endive and the tartness of the lemon compliment each other perfectly. And I love that it was so easy and quick to make. Thank you, Claire!!
By naveisa
San Antonio, TX
on March 30, 2011
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Pretty yummy!! Someone said that the lemon was too much for them in their rating, use a meyer lemon it's a much easier lemon taste!!
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