Red endive salad

Ingredients

• 4 head Red endive, trimmed
• 3 tbsp Grapeseed oil
• 1 tbsp Balsamic vinegar
• 1/4 tsp Salt, fresh ground

Method

1. Rid the endives of any brown at their stem ends and any browning exterior leaves.
2. Chop endives into about 2cm long segments. Set aside.
3. In a large salad bowl, combine oil, vinegar, and salt. Dip one of the pieces of endive into the dressing and taste.
4. Add remaining endive to the bowl and toss gently but thoroughly so all the endive is evenly coated.
5. Serve relatively soon, but the nice thing about endive is that it can stay sitting around in some dressing for a bit without getting wilted or soggy right away.