Red and White Endive SaladMarcus Nilsson
This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.
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
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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.