PHOTOGRAPHY BY DEBBIE CUNNINGHAM
3 white endives
3 red endives
1 good-size scallion
2 tablespoons fresh lemon juice
3+ tablespoons extra-virgin olive or roasted walnut oil
Kosher salt and freshly ground pepper
To be served with crab cakes* or on its own.
Cut the endives in half lengthwise, remove some of the core and slice the endives into 1-inch ribbons on a slant from bottom towards the tip, making longer ribbons. Slice the scallion in small pieces.
Place endives and scallion in your salad bowl. Mix lemon juice, salt and pepper and slowly whisk in the oil of your choice. Taste and correct seasoning if needed. Pour the dressing over the endives and toss.