If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don’t use in the refrigerator. It will keep until you use it up.
Ingredients
For the dressing
- 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
- 1 teaspoon balsamic vinegar (optional)
- Salt, preferably coarse sea salt or fleur de sel, to taste
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
- 2 tablespoons walnut oil
- 1 garlic clove, crushed
For the salad
- ½ cup cooked quinoa
- 1 ½ endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
- 2 white or cremini mushrooms, thinly sliced
- ¼ yellow bell pepper, cut crosswise in thin slices
- 1 teaspoon chopped fresh herbs, like tarragon and chives
- ¼ ounce (1 tablespoon) slivered Parmesan
- 1 egg, poached
- Nutritional Information
Nutritional analysis per serving (1 serving)
1219 calories; 117 grams fat; 16 grams saturated fat; 0 grams trans fat; 68 grams monounsaturated fat; 27 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 15 grams protein; 190 milligrams cholesterol; 243 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 main-dish serving or 2 side servings or starters
Preparation
For the dressing
- Make the dressing first so that the garlic, which you’ll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
- Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
- Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.
- Advance preparation: The dressing will keep, without the garlic clove, for at least a week in the refrigerator. Keep it in a squeeze bottle and use as needed. The quinoa will keep for 3 or 4 days in the refrigerator.
About 30 minutes
Dining and Cooking