Endive and Arugula Salad

By David Tanis

Updated Dec. 3, 2024

Endive and Arugula Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(57)
Comments
Read comments

This simple salad is meant to accompany a main course, served alongside a hearty stew like this lamb version with rosemary and olives. Toss the salad just before serving, and if you like — and arugula is less to your taste — you can use spinach, small mustard greens, watercress or more arugula, if you like.

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Ingredients

Yield:4 to 6 servings
  • 3tablespoons lemon juice
  • 1teaspoon Dijon mustard
  • 1small shallot, finely diced
  • 2anchovy fillets, finely chopped
  • Salt and pepper
  • 3tablespoons fruity extra-virgin olive oil
  • 4Belgian endives, bottoms trimmed and leaves separated
  • 6ounces arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

83 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put lemon juice in a small bowl. Add mustard and stir to dissolve. Add shallot and anchovy, along with a pinch of salt and a little pepper. Leave for 5 minutes, then stir in olive oil.

  2. Step 2

    When ready to serve, put endives in a salad bowl and season very lightly with salt and pepper. Add dressing and toss lightly. Add the arugula leaves and toss again. (This keeps the arugula crisp and fresh-looking, not soggy with dressing.) Serve.

Ratings

5 out of 5
57 user ratings
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Comments

Kit

You might be underwhelmed with the ingredients for this salad, but I will tell you it is the perfect accompaniment to the lamb stew. And do serve it with the stew, not separately, as it is intended to be a side dish and not a salad course.

Rachel

Absolutely delicious. Followed recipe exactly using really good anchovies. Served with the Lamb Stew with Rosemary and Olives as David Tanis suggested. Dinner guests raved over both.

Patty

My husband is a vegetarian, so we subbed smashed capers for anchovies. Absolutely delicious!

Flo

I tried making this salad dressing with the greens specified--endive and arugula salad. Something is off. Proportion of lemon juice to olive oil is way too high. Super tart. Could not fix. Scrapped it and went with Melissa Clark's similar dressing for arugula and radicchio salad.

Patty

My husband is a vegetarian, so we subbed smashed capers for anchovies. Absolutely delicious!

Kit

You might be underwhelmed with the ingredients for this salad, but I will tell you it is the perfect accompaniment to the lamb stew. And do serve it with the stew, not separately, as it is intended to be a side dish and not a salad course.

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