Arugula And Endive Salad

Name: Arugula And Endive Salad
Total time: 20 min
Yield: Six servings
Ingredients: 1 bunch arugula; 4 to 6 heads endive; 1 tablespoon Dijon mustard; 2 teaspoons balsamic vinegar; 4 teaspoons red-wine vinegar; Salt and freshly ground pepper to taste; 6 tablespoons olive oil

By Trish Hall

Total Time: 20 minutes
Rating: 4(14)
Comments: Read comments

Featured in: SUMMER PRIMER; Craig Claiborne's Fail-Safe Beginner's Menu

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Ingredients

Yield:Six servings

1bunch arugula
4 to 6heads endive
1tablespoon Dijon mustard
2teaspoons balsamic vinegar
4teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
Step 2
Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
Step 3
Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
Step 4
Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.