Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 Servings
- 3 Belgian endives
- 1/3 - 1/2 cup (50-60 ml) extra virgin olive oil
- 3 roma tomatoes
- 3 Tbsp Spanish sherry vinegar
- 2 green onions, finely chopped or 2 Tbsp minced red onion (optional)
- 2 tsp capers, minced
Remove any outer leaves that are blemished or discolored. Prepare the endives by trimming off the bottoms, then rinsing each leaf carefully under cold water. Allow the leaves to drain in a colander. If necessary, pat dry with a paper towel. Arrange the endive leaves on a large platter or individual salad plates.
Finely chop the tomatoes and place them into a medium size mixing boil. Finely chop the green onions and put place in the bowl with tomatoes. Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients.
Pour olive oil and vinegar into the bowl and mix with the other ingredients.
Spoon the tomato vinaigrette sauce over the endives. Serve immediately or cover with plastic wrap and refrigerate.