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Endive is the best thing at the moment (January) when you're just craving freshness and beginning to get a bit jaded about earthy stews and left over Christmas cake.
And hemp oil is right trendy these days, but that's okay, we can live with that.
Ingredients
Makes 4 servings
- 4 heads Belgian Endive
- the leaves from a bunch of flat leaf parsley
- a splash (1-2 dstspns) of white wine vinegar
- a glug (2-3 tblspns) of hemp oil
- salt & pepper
Preparation
Separate the leaves from the endive and place in a bowl. Scatter on the parsley. Splash on the vinegar. Glug on the oil. Season. Toss.
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