Endive
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- endive
- liquamen (fermented fish sauce)
- oil
- onion
- embamma (a savory dip/dressing)
- honey
- sharp vinegar
Instructions
- Dress endive with liquamen, a little oil and chopped onion.
- In winter, serve endive (in place of lettuce) with embamma, or with honey and sharp vinegar.