Boiled Potatoes with Curly Endive

Tested Till Perfect

Servings: 4

Ingredients:

    16 fingerling_potatoes, cooked and halved (or 8 new_potatoes, quartered)
    4 cups (1 L) torn curly endive
    3 tbsp (45 mL) extra-virgin olive oil
    2 tbsp (25 mL) finely chopped shallots (or green_onion)
    2 tbsp (25 mL) each coarsely chopped fresh parsley and lemon juice
    1 clove garlic, minced
    1/4 tsp (1 mL) each salt and pepper

Preparation:

In large bowl, combine potatoes, with curly endive.

Whisk together extra-virgin olive oil, shallots, fresh parsley, lemon juice, garlic, salt and pepper. Toss with potato mixture.

Source

Canadian Living Magazine: July 2008




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