Endive and Asiago Salad

Name: Endive and Asiago Salad
Yield: 4 servings
Ingredients: 1 6 tablespoons olive oil; 1 4 1/2 tablespoons fresh lemon juice; 1 6 heads of Belgian endive, cut into 1-inch pieces; 1 6 cups (loosely packed) arugula; 1 3 green onions, chopped; 1 1 1/2 cups grated Asiago cheese (about 3 1/2 ounces)

From the kitchen of Carly

Crisp Belgian endive meets peppery arugula in this bright, simple salad. A squeeze of lemon and good olive oil bring it together, while shards of nutty Asiago cheese add depth. Fresh green onions keep everything sharp and alive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons olive oil
14 1/2 tablespoons fresh lemon juice
16 heads of Belgian endive, cut into 1-inch pieces
16 cups (loosely packed) arugula
13 green onions, chopped
11 1/2 cups grated Asiago cheese (about 3 1/2 ounces)

Instructions

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.