Red and White Endive Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing. 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 |
Directions:
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.
2. Just before serving, add endives and herbs, tossing to coat.
3. Cooks' note: Endives can be washed and dried 1 day ahead and chilled in sealed bags lined with paper towels.
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