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14 December 2012,22:33 by
Mina Giouvanaki

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Serves :

Preparation Time :
15 minutes

Cooking Time :
5 minutes

Preparation Method :

  • Pull off and discard the tough outer leaves of the curly endive, retaining the tender green leaves at the center.
  • Rinse, but do not trim, the wild asparagus. If using cultivated asparagus, cut off and discard the woody ends of the spears.
  • Cut the curly endive and asparagus into pieces. Heat 2 tablespoons of the olive oil in a skillet or frying pan.
  • Add the garlic and cook over low heat, stirring frequently, for 1-2 minutes, then remove with a slotted spoon, and discard.
  • Add the bread cubes; increase the heat to medium, and cook, stirring constantly, for a few minutes, until lightly browned. Set aside. Shortly before serving, arrange the curly endive and asparagus in layers on a platter with the croutons and walnuts sprinkled in between.
  • Put both kinds of vinegar and the remaining olive oil into a screw-top jar, season with salt and pepper, fasten the lid, and shake vigorously until thoroughly blended. Pour the dressing over the salad.
  • Serve Immediately.


  • 500 grams curly endive
  • 250 grams wild asparagus 
  • 6 tablespoons Cooking oil
  • 1 garlic clove, thinly sliced
  • 2 slices toasted bread, crusts removed, diced
  • 4 tablespoons coarsely chopped walnuts
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

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