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Deborah

Deborah Dana

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Recipe of Endive Hot Salad
Recipe

Endive Hot Salad

20 mins
Low
2
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A delicious hot endive salad accompanied by almonds and white wine. This salad is ideal for a romantic dinner.
Learn more about Deborah Dana

Ingredients

4 portions
  • 4 heads endive
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 2 tablespoons balsamic vinegar
  • 1/4 cups white wine
  • 1/4 cups almond
  • 8 tablespoons parmesan cheese, grated
  • black pepper

Preparation

Heat the olive oil in a pan and brown the chopped garlic .
Add the endive heads, add the balsamic vinegar and the white wine and let it begin to boil. Season with salt and pepper.
Cover the pan and cook for 5 minutes, turn the endives over and cook for 1 more minute. Remove from the pan.
Allow the sauce to boil for a few minutes until it thickens and use it as the dressing for your salad.

PRESENTATION

Assemble each individual dish with 1 head cut in half, the vinaigrette, sliced ​​almonds and Parmesan cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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