Endive and Chicory Salad with Grainy Mustard Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course. Ingredients:
1/2 garlic clove |
1/2 teaspoon salt |
1 tablespoon coarse-grain mustard |
1 tablespoon red-wine vinegar |
1/4 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
2 medium belgian endives (10 oz), sliced crosswise 1/2 inch thick |
1/2 lb chicory (french curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups) |
Directions:
1. Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
2. Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
3. Just before serving, toss greens with vinaigrette.
4. Cooks' notes: · Vinaigrette can be made 1 day ahead and chilled, covered. Whisk just before using. · Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.
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