Today's Lunch

Today for lunch I brought an endive salad to the office. When endives are small and crisp white, they are not bitter at all and they are so refreshing! Eating raw endives brings as much pleasure to the ears as to the palate. They are divinely crunchy and juicy. Hmmm... I'm salivating!


For 2 (as a main dish):

• 6 small endives
• 3 Roma tomatoes
• 3 hard-boiled eggs
• 2 handfuls half walnuts
• 1 handful black olives
• 1 finely sliced scallion
  
• 3 tablespoons vinaigrette dressing

1. If the endives are small, no need to remove the core. Simply slice them into 1" segments. The leaves will fall apart by themselves. Cut the core into 4 pieces.
2. Cut the tomatoes into 4 wedges then in 2 again.
   
3. Cut the eggs into 4 wedges.
4. Slice the scallion thinly (use the white part and some of the tender green but not the whole length of it).
5. Add the walnuts and olives.
   
6. Toss with the salad dressing.

Another popular endive salad is made with cubed Gruyère cheese, green apple slices, walnuts (and endives).