Endive Salad with Tuna Dressing Recipe

Crinella Family Cookbook

If you'd like to receive notification about updates to our site, please submit your email address.

Enter Email Address

Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad	Endive Salad with Tuna Dressing
	1 large head, curly-leaf endive 1/2 large, sweet Bermuda onion, thinly sliced and broken into rings 1 small (about 12 ounce) can, unseasoned peeled plum tomatoes 1 small (about 8 ounce) can, tuna 1 small (about 4 ounce) can, anchovies 1/4 cup, olive oil 1/4 cup, white wine vinegar Juice of 1/2 lemon 1 teaspoon, dried tarragon 2 tablespoons, capers 1 tablespoon, fresh ground pepper
	Wash endive thoroughly and allow to drain. Add anchovies to a large mixing bowl, and mash with fork until pasty. Add tuna, pepper, tarragon and a few drops of oil and vinegar, and mash mixture with fork. Add tomatoes, crushing with fingers. Add remainder of olive oil and vinegar, capers, and mix. Break endive into 2" of 3" segments, and add to bowl, along with onion rings. Toss thoroughly. Serves 4 to 6 as antipasto salad. *Enjoy with our 2009 Sauvignon Blanc.*