I just shake it up and eat it out of the jar.
1 Like
I use the quart sized jars.
1 Like
A salad was dinner tonight: green leaf lettuce, sliced cuke and radish, shaved carrot, Sweet Bite cherry tomatoes, leftover sliced chicken, and shaved Comte cheese, drizzled with Ken’s Parmesan-Ranch salad dressing.
8 Likes
Belgian endive with mandarin segments in a creamy, peppery, lemony dill dressing. My mom used to make this all the time for us, and it’s one of very few exceptions to my ‘no sweets in my savories’ rule. The key is plenty of fresh ground black pepper.
6 Likes
Look the other way if you don’t care for sweet potatoes. 
I cobbled together a colorful Southwestern-ish salad with leftover sweet potatoes roasted in spice rub and olive oil, Kuner’s black beans in chili spices (hiding under the reduced fat cheddar), roasted shishito peppers, cherry tomatoes, and avocado, on a bed of arugula dressed with balsamic and olive oil.
It’s cold outside, so warming the sweet potatoes and beans before popping them atop the greens made this more appealing.
10 Likes
Thinly-sliced celery and celery leaves
Toasted walnuts
Diced dates
Lemon juice, EVOO and parm dressing.
Delish
7 Likes
It is very rare that we can find endive in any of the grocery stores in our area.
Where are you?
It used to be really difficult here as well, and I used to get my fill in Berlin during the summers, even tho it’s decidedly a winter lettuce. Well, used to be before greenhouses.
Then Wegmans carried it for a ludicrous price I refused to pay, but now our Giant supermarket has it often, at a far more reasonable price.
