A grilled endive + radicchio summer salad

Camping can be healthy, too!

regular endive

escarole

radicchio

frozen peas

fiddleheads

asparagus

peeled and split in half heirloom carrots

multicolor baby bell peppers, cut in half

white onions, cut in rings

green onions

olive oil

sherry vinegar

salt and pepper

2 tbsp

mayonnaise

2 tbsp

sour cream

buttermilk, as needed

1 clove

finely chopped garlic

finely chopped onion

½ tsp

Keens mustard powder

2 tbsp

chives

2 tbsp

parsley

1 tbsp

sherry vinegar

3 tbsp

olive oil

salt and pepper

Wash, chop and dry all the lettuces, dress with the ranch dressing and place on a platter
Season the vegetables (not the peas) with salt, pepper and olive oil and cook on a hot grill for a few minutes, remove and cool to the touch
Chop to your liking and add to the salad, sprinkle some vinegar and more olive oil and serve with grilled bread on the side

Ranch Style Dressing:

Mix the mayonnaise with the sour cream and use the buttermilk to thin it down to a creamy consistency, season with salt and pepper
In a bowl place the garlic, onions and mustard, add the vinegar and the olive oil and mix well. Add the mayonnaise and sour cream mixture along with the parsley and chives and mix well.