serves 4 2 large Belgian Endives 1 small head of red-leaf lettuce 1 small head of green-leaf lettuce 1 small bunch of watercress Dressing: 2 tablespoons balsamic vinegar 1/2 teaspoon salt to taste 1/4 teaspoon pepper to taste 1/3 cup olive oil 3 tablespoons orange juice 1 tablespoon mustard juice of one large garlic clove

Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve. This recipe is only one version. Depending on your fantasy and taste preferences, several others are possible. Combine Belgian Endive with raddichio, oakleaf lettuce, or red beets for the red ingredients and with arrugula, romaine lettuce, mache, or Boston lettuce for the green ingredients. Make the Tri-Color Salad a delight for both the eye and the palate.

Recipes Preparing Belgian Endive Tri-Color Salad Dips: Guacamole, Blue Cheese, and Salsa Belgian Endive, Ham, and Cheese au Gratin Braised Belgian Endive Cream of Belgian Endive Soup Scallops and Belgian Endive Shrimp Salad with Belgian Endive Belgian Endive and Fruit

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