June Escarole Salad
Perfect Salad-- loaded with vegetables, hearty enough for dinner, and cooling on hot nights.
Ingredients
1 bunch dill, roughly chopped
1/2 cup yogurt or buttermilk
1/2 cup olive oil
1 lemon, zest and juice
2 heads escarole, cleaned and cut into wide ribbons
1 bunch radish, sliced thinly
1 pint snow peas, sliced thinly
6 eggs, hard boiled, peeled and halved
Method
- Combine the dill, yogurt, olive oil, lemon zest and juice into a thick dressing
- On a large platter lay out the endive then top with the radishes and peas
- Drizzle the yogurt dressing all over
- Nestle the egg halves in and serve
