Endive olive pomegranate salad recipe

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  • Yield: 2 to 3 Servings


  • ½ pound endive, washed
  • 1 cup pomegranate thaw a package of frozen if fresh is not available
  • 1 medium sweet onion olive oil for sautéing and dressing
  • 2 large cloves garlic
  • ½ cup mixed olives
  • 1 teaspoon grated fresh or powdered ginger
  • ¼ teaspoon turmeric
  • Sea salt to taste
How to Make It
  1. Place dried endive in a bowl and spread the leaves out.
  2. Cut onion into rings and mix into endive.
  3. In a lightly oiled pan over medium heat, sauté garlic cloves until slightly brown.
  4. Allow a few minutes for garlic to cool, then cut into strips or rings, add to dish.
  5. Add olives, and sprinkle with sprouts as a garnish. Add turmeric and salt to taste.
  6. Drizzle on olive oil, as desired.
  7. Serve immediately or refrigerate and serve cold.

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