Endive and Chicory Salad with Grainy Mustard Vinaigrette
A crisp and elegant salad combining Belgian endives and chicory, dressed with a zesty homemade vinaigrette featuring coarse-grain mustard and red wine vinegar. Perfect as a fresh and sophisticated side dish.
4 servings
10 min
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Ingredients
- •½ clove garlic
- •½ teaspoon salt
- •1 tablespoon coarse-grain mustard
- •1 tablespoon red-wine vinegar
- •¼ teaspoon black pepper
- •¼ cup extra-virgin olive oil
- •2 medium Belgian endives
- •½ lb chicory
- •9 cups chicory leaves
Cooking Instructions
- 1.
Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
3 min
- 2.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
5 min
- 3.
Just before serving, toss greens with vinaigrette.
2 min
