“The sweetness of the roasted tomatoes and shallots in the Tarte Tatin are well balanced by this combination of peppery and bitter greens,” Julia writes, “which also works just as well with the richness of the crisp skinned duck breast.”
1 ½ tablespoons lemon juice
5 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 head yellow endive, trimmed*
1 head red endive, trimmed*
3 cups arugula leaves, washed
½ medium red onion, thinly sliced
*If you cannot find red and/or yellow endive, use your favorite greens.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Separate the endive into leaves and, in a medium salad bowl, toss together with the arugula and red onion slices. Toss with dressing to coat all the arugula and endive evenly; add more salt and pepper to taste. Serves 4-6.