Gourmet Green Salad
large handful endive leaves (buy the "frissee" kind - it looks like curly leaf lettuce and is dark green)
1 broccoli crown
a handful of raw sunflower seeds
1/4 cup sweet fruit (raw raisins, apricots, peach, mango, avocado, etc) chopped if necessary
dressing of choice (I use balsamic vinaigrette, but oil and vinegar will suffice if you use balsamic vinegar)
Frissee is a kind of endive that is not as bitter as the traditional Belgian endive, and therefore does not need to be cooked. It looks like kale, or curly leaf lettuce, and comes in a bunch that has a common stem but long, curled leaves.
Fill a large bowl with cold water. Place the endive leaves on top, and dip them under the water with your fingers, very gently. (this is called "floating" the leaves. It cleans the leaves without bruising them or making them wilt).
Place the leaves in a drainer and set in the sink.
While leaves are draining, chop broccoli (rinsed, of course) into small pieces and place in a large bowl.
After broccoli is chopped, shake each piece of endive (to remove excess water) and tear into bite-sized pieces and place in the bowl with the broccoli.
Add your toppings: seeds, fruit, dressing; toss with two spoons to gently coat the leaves. ENJOY immediately!
SO HOW'D IT GO?
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