Celery-and-Endive Salad with Lemon and Parmesan

  • Total Time:
  • Servings: 4

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  • 2 heads endive, thinly sliced crosswise
  • 1 celery stalk, thinly sliced
  • 1/2 ounce Parmigiano-Reggiano shavings
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a medium bowl, toss the endive with the celery, Parmigiano-Reggiano, olive oil and lemon juice. Season with salt and pepper and serve.

Contributed By Published May 2013

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