Boston Lettuce and Endive Salad

Name: Boston Lettuce and Endive Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 2 large heads Belgian endive; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; Salt and freshly ground pepper to taste; 4 tablespoons canola or vegetable oil; 1 head Boston lettuce cleaned, rinsed and patted dry; 4 tablespoons chopped fresh scallions; 2 tablespoons chopped fresh chervil or parsley

By Pierre Franey

Total Time: 10 minutes
Rating: 4(14)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2large heads Belgian endive
1tablespoon Dijon mustard
1tablespoon fresh lemon juice
1tablespoon red wine vinegar
Salt and freshly ground pepper to taste
4tablespoons canola or vegetable oil
1head Boston lettuce cleaned, rinsed and patted dry
4tablespoons chopped fresh scallions
2tablespoons chopped fresh chervil or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
Step 2
In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
Step 3
Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.