Roasted Endive Salad With Prosciutto, Figs and Pistachios
Roasted Endive Salad With Prosciutto, Figs and Pistachios might be just the main course you are searching
Chicory Leaves With Salmorejo Vinaigrette
Ingredients
- 1/2 cup tomato passata or canned crushed tomatoes
- 1/4 cup red wine vinegar
- 4 jarred piquillo peppers, drained
- 4 oil-packed anchovy fillets
- 2 garlic cloves
- 1 teaspoon granulated sugar
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
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