Cool Endive Boats Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 -3 belgian endive, firm and , large
• 2 tomatoes, medium, peeled and finely chopped
• 1 cup cucumber, chopped finely
• 1/2 cup chives, chopped (or use spring onions)
• 3 -4 ounces asparagus, green, thin, parboiled and chopped
• 1 -2 ounce feta cheese, patted dry and crumbled well
• 3 cups arugula leaves, roughly chopped (or use any salad greens)
• 1/2 cup buttermilk
• 1/2 cup mayonnaise, tangy

Recipe

• 1 rinse endives and cut off bottoms. remove outer leaves if blemished. divide into as many "boats" as you like. use only the largest leaves. find a nice platter to use.
• 2 prep the salad veggies. (i steamed thin asparagus briefly, rinsed under cold water, and chopped them up). put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. mix well. if you want to add any salt, be careful and use just a pinch of sea salt.
• 3 (if you do not have enough chopped salad veggies for the boats, cut up more!).
• 4 mix the buttermilk and mayo in another bowl. (you might need to make more dressing -- it all depends on the size of your salad).
• 5 put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
• 6 with a tablespoon, divide the prepared, finely chopped salad among the endive "boats".
• 7 with a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
• 8 you could sprinkle over coarse black pepper, or some paprika.
• 9 refreshing on a hot day, as a side salad or starter.