Sorrel and Endive Salad / Insalata d’Acetosella ed Indivia | Ciao Italia
Taste the freshness of sorrel and Belgian endive in a lemon and mustard dressing. Perfect for spring gatherings, serves 8-10.
Ingredients
- 3 tablespoons fresh lemon juice
- 1 teaspoon grainy mustard
- 1 teaspoon fine sea salt
- 1/3 cup extra virgin olive oil
- 4 heads Belgian endive, leaves separated, washed, and dried
- 3 ribs celery, thinly sliced
- 2 cups shredded sorrel leaves
- Ingredients
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