Curly Endive Salad With Mustard Dressing, Egg and Gruyère

Name: Curly Endive Salad With Mustard Dressing, Egg and Gruyère
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large eggs, at room temperature; Ice water; 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 small garlic clove, grated or mashed to a paste; 1/4 cup extra-virgin olive oil; Salt and black pepper; 4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried; About 2 ounces Gruyère

By David Tanis

Published Feb. 2, 2022

Curly Endive Salad With Mustard Dressing, Egg and Gruyère — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes
Rating: 4(53)
Comments: Read comments

This wintry salad uses the pale center leaves of the curly endive — save the outer leaves for another use, like adding to a soup — but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Featured in: For This Menu, Start With Dessert

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Ingredients

Yield:4 servings

4large eggs, at room temperature
Ice water
3tablespoons red wine vinegar
2teaspoons Dijon mustard
1small garlic clove, grated or mashed to a paste
¼cup extra-virgin olive oil
Salt and black pepper
4large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Ingredient Substitution Guide

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Preparation

Step 1
Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
Step 2
Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
Step 3
Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
Step 4
Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

Ratings

4 out of 5

53 user ratings

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Comments

dimmerswitch3 years ago

We so appreciate David Tanis' approach and menu articles. The one this month caught our eye to try the salad first for dinner last night given we had all ingredients on hand to make it for two. With the addition of a bit of Treviso radicchio we also had in the crisper and a couple big croutons made by a little local bakery served alongside we called this dinner using 1 egg per serving as recipe was written. Recipes from the entire menu will be used together for a meal soon.

corinne mauri3 years ago

made this with regular butter lettuce and radicchio, and used lemon juice instead of vinegar in dressing. came out great!

Alice2 years ago

Worth it for the dressing alone!

Alice2 years ago

For the dressing alone! Perfect foil for endive.

Dorothy in Hawai’i3 years ago

I’ve made this several times now and so yummy. I always add slices of avocado since it goes so well in this salad. And I use hickory smoked Gruyère (only thing I had on hand) which I now prefer.

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