Endive salad with cherry tomatoes

Name: Endive salad with cherry tomatoes
Ingredients: 2 large endives (about 400 g); 1 medium onion (150 g); 1/2 red bell pepper (75 g); 200 g cherry tomatoes; 30 ml olive oil; 15 ml vinegar; 1 teaspoon salt

Salad - Endive salad with cherry tomatoes by Rozalia E. - Recipia

Endive salad with cherry tomatoes starts with onion rubbed with salt, then gets red bell pepper and cherry tomatoes. The endives stay crisp, and the tomato juice combines with the olive oil and vinegar into a thin dressing that settles at the bottom of the bowl. I cut the endives into pieces about as wide as a finger, not thin strips. Prep: 20 minutes. Cook: 0 minutes. Total: 20 minutes. Serves: 4. About 110 kcal and 2 g protein per serving.

Ingredients

2 large endives (about 400 g)
1 medium onion (150 g)
1/2 red bell pepper (75 g)
200 g cherry tomatoes
30 ml olive oil
15 ml vinegar
1 teaspoon salt

Preparation

1. Finely chop the onion and rub it well with 1/2 teaspoon of salt. 2. Cut the endives, red bell pepper and cherry tomatoes, then add them to the onion. 3. Add the olive oil and vinegar. Taste the salad and add up to another 1/2 teaspoon of salt if needed.

Notes

Choose firm endives with tightly closed leaves and pale tips; ones with lots of green tend to be more bitter. Trim the tough base and remove any bruised outer leaves, since the core is more tender. After washing, dry them well; water left on the leaves thins the dressing. If the endives taste distinctly bitter, peel off another layer of leaves instead of adding a lot of vinegar. Very ripe cherry tomatoes release more juice, so cut them just before mixing the salad. For a change of color, replace half the red bell pepper with yellow bell pepper, using the same amount. The salad softens if it sits dressed, and the salt gradually draws water out of the endives and tomatoes. Serve it with baked potatoes or a slice of toast. You can wash and dry the endives ahead of time, but keep them whole in the fridge and add the dressing just before serving.