Red and White Endive SaladMarcus Nilsson
This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.
Cooks' note:
Endives can be washed and dried 1 day ahead and chilled in sealed bags lined with paper towels.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
1 1/2 tablespoons white-wine or Champagne vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil (preferably French or mild)
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
1 tablespoon finely chopped chives
Preparation
Step 1
Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
Step 2
Just before serving, add endives and herbs, tossing to coat.
