Add color to your tablescape with this light and refreshing endive salad, featuring fresh lemons and ROE Caviar.
INGREDIENTS
4 endives, leaves separated
4 cups arugula
1/3 cup creme fraiche
1 tsp lemon zest
2 tablespoons water
4 teaspoons lemon juice
Olive oil
Sea salt
Black pepper
8-12 teaspoons caviar / 125g tin
DIRECTIONS
- Toss arugula and endives thoroughly.
- To make dressing, whisk together creme fraiche, lemon zest, water and lemon juice. Season to taste with sea salt and black pepper.
- Toss the greens with the dressing and plate separately.
- Drizzle with olive oil and top with ROE Caviar before serving.