Belgian Endive Salad

By Pierre Franey

Total Time
15 minutes
Rating
4(21)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 4heads endive
  • 1tablespoon lemon juice
  • 1tablespoon white-wine vinegar
  • 1tablespoon Dijon mustard
  • 3tablespoons vegetable or olive oil
  • 2tablespoons chives, finely chopped
  • Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

103 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 177 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

    Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.

  2. Step 2

    Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.

  3. Step 3

    Place endive in salad bowl. Add dressing and chives. Toss and serve.

Ratings

4 out of 5
21 user ratings
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Comments

DJ

Made this evening after my father identified endive in my farmshare and said he loved it. My grandpa grew it in their ww2 kitchen garden- some nice memories for my father and I learned something new about how he grew up.

Kate

I've made this at least twice now, because my DH loves endive. It is simple perfection and highlights the delicate flavor of the greens.

Linda

Loved this particular recipe. I tried it again, but added bleu cheese and liked it more.

DJ

Made this evening after my father identified endive in my farmshare and said he loved it. My grandpa grew it in their ww2 kitchen garden- some nice memories for my father and I learned something new about how he grew up.

Kate

I've made this at least twice now, because my DH loves endive. It is simple perfection and highlights the delicate flavor of the greens.

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