Boston Lettuce and Endive Salad
Published November 26, 1991
- Total Time
- 10 minutes
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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 analysis per serving (4 servings)
4 grams carbs; 142 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 2 grams fiber; 250 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.
Private Notes