Chicory Endive Fritte--Torzelli
INGREDIENTS:
1 Garlic clove
1 pn Salt
3 tb Olive oil
1 tb Red wine vinegar
1 tb Chives, chopped
2 tb Sorrel, chopped
1 ts Dried basil
2 tb Plain yogurt
1 Garlic clove
1 pn Salt
3 tb Olive oil
1 tb Red wine vinegar
1 tb Chives, chopped
2 tb Sorrel, chopped
1 ts Dried basil
2 tb Plain yogurt
Slice garlic in half, shake a pinch of salt in a wooden salad bowl, and rub the inside of the salad bowl with garlic halves. Mix remaining ingredients in a small jar with lid. Shake vigorously. Spoon over mixed greens, allowing 1 tb. per serving.
Yield: Approximately 5 servings.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 12. Posted by Cathy Harned.
Yield: Approximately 5 servings.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 12. Posted by Cathy Harned.