Make your own free website on

Endive-Tomato Salad


1/4 cup olive oil 3 tomatoes, thinly sliced
1 Tbsp. rice vinegar 3/4 tsps. dried leaf basil
1 Tbsp. white wine vinegar 1 Tbsp. water
2 tsps. chopped parsley 1 head endive, separated into leaves


  1. To prepare dressing, combine oil, vinegars and water in small bowl. Whisk until thickened; set aside.
  2. Arrange tomatoes in center of small platters. Sprinkle with basil and parsley. Tuck edge of endive leaves around tomatoes, arranging like spokes in a wheel. Drizzle dressing over salad. Makes 6 servings


Return to Christmas Brunch Menu

Return to Christmas home page
Return to (the old ) Teacher's Edition | Return to (the new) Teacher's Edition

Last Updated July 22, 1999