Ingredients
- 2 large heads Belgian endive
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- Salt and freshly ground pepper to taste
- 4 tablespoons canola or vegetable oil
- 1 head Boston lettuce cleaned, rinsed and patted dry
- 4 tablespoons chopped fresh scallions
- 2 tablespoons chopped fresh chervil or parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
142 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 47 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
- In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
- Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.
10 minutes
Dining and Cooking