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endives baked (recipe from John and Barbara)

Ancora un contorno sfizioso che ho potuto gustare grazie a Gianni ed a Barbara.

Dopo i peperoni, che trovate qui , adesso è la volta dell'insalata Belga al forno. 

L'ho trovata una piacevole novità poiché io la Belga l'ho sempre e solo mangiata cruda, with oil and salt and I also liked little.
Baked sconfinfera I like the most and also to those who'd never eaten raw!

It 'easy and is done as follows:

Ingredients: 2

Caspi Salad Belgian

salt pepper olive oil

Preparation: Cut into four wedges

every kinda salad after having removed the leaves a bit 'damaged.

Place on baking sheet sprinkle with salt, pepper and passing a thread of olive oil.

Place in a preheated oven at 200 for about 30 minutes.

E 'is good fresh from the oven and cool.

add one more drop of oil if it seems dry and enjoy!