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Endive salad with pomegranate seeds

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Ingredients for 4 servings:

  • 1 head of endive lettuce
  • 1 pomegranate
  • 3 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the endive and cut into thin strips. Wash the shredded lettuce in lukewarm water to reduce the bitterness. Spin the lettuce dry and place it in a large bowl. Quarter the pomegranate and carefully remove the seeds. Mix the pomegranate seeds into the salad. Mix a dressing of maple syrup, balsamic vinegar, water, and lemon juice and drizzle over the salad. Serve immediately. Serve with freshly baked baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Endive salad with pomegranate seeds

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