Catalogna Emerald Endive, Sorrel, Spinach, and Beet Green Salad topped with Cheddar, Brown Turkish F
Catalogna Emerald Endive, Sorrel, Spinach and Beet Green Salad topped with Cheddar, Brown Turkish Figs, and Walnuts served with Yeasted Banana, Rosemary, and Lemon Zest Bread
(serves 2-4)
-a good amount of Endive, Sorrel, Spinach, and Beet Greens, in which all should be finely chopped.. To do so, just lay greens out length wise and chop with a chef knife going one direction and then chop everything going the other direction. This one way and then the other can keep on going until you get the greens chopped as fine as your preference.
-2-4 oz of cheddar cheese, cut into small thin pieces
-6-12 Dried Turkish Figs sliced thin
~1/4 cup of chopped cilantro
-Freshly squezzed lemon juice of 1/2 to 1 lemon
-3-6 T of olive oil
salt and green pepper to taste
-1/2 tsp of nutmeg
1/2-3/4 cup of walnut halves
Toss chopped greens and cilantro with olive oil, lemon juice, nutmeg, salt and green pepper.
Top with cheese, walnuts, and figs and serve with Yeasted Banana, Rosemary, and Lemons Zest Bread Slices