Living in Belgium, I grew accustomed to "salade" as the side dish to a platter. This is a common side salad for lunches and dinners served in Belgium, sitting side-by-side to the main dish. Not haute cuisine, maybe, but darn good fixings for family summer BBQ fun. For sure.
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1 large Belgian Endive, sliced
1 green onion, sliced
fresh mint leaves
sauce:
3 Tbsp rice vinegar
3 Tbsp olive oil
1 Tbsp honey
1/2 tsp dried dill weed
1 tsp Dijon mustard
fresh ground pepper
1 clove garlic minced through a press
Whisk together the sauce ingredients in a small bowl.
Toss with the carrot, endive and green onion. Serve garnished with mint leaves.
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