Cool Endive Boats Salad

• 2 -3
  
  Belgian endive, firm and white, large
  
• 2
  
  tomatoes, medium, peeled and finely chopped
  
• 1
  
  cup cucumber, chopped finely
  
• ¹⁄₂
  
  cup chives, chopped (or use spring onions)
  
• 3 -4
  
  ounces asparagus, green, thin, parboiled and chopped
  
• 1 -2
  
  ounce feta cheese, patted dry and crumbled well
  
• 3
  
  cups arugula leaves, roughly chopped (or use any salad greens)
  
• ¹⁄₂
  
  cup buttermilk
  
• ¹⁄₂
  
  cup mayonnaise, tangy
  

directions

• Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many “boats” as you like. Use only the largest leaves. Find a nice platter to use.
• Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt.
• (If you do not have enough chopped salad veggies for the boats, cut up more!).
• Mix the buttermilk and mayo in another bowl. (You might need to make more dressing — it all depends on the size of your salad).
• Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
• With a tablespoon, divide the prepared, finely chopped salad among the endive “boats”.
• With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
• You could sprinkle over coarse black pepper, or some paprika.
• Refreshing on a hot day, as a side salad or starter.