Advertisement
Ingredients
4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste
Nutritional analysis per serving (4 servings)
3 grams carbs; 103 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 177 milligrams sodium; 1 gram protein
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.
Powered by
Preparation
- Step 1
Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
- Step 2
Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
- Step 3
Place endive in salad bowl. Add dressing and chives. Toss and serve.
Private Notes
Comments
Made this evening after my father identified endive in my farmshare and said he loved it. My grandpa grew it in their ww2 kitchen garden- some nice memories for my father and I learned something new about how he grew up.
I've made this at least twice now, because my DH loves endive. It is simple perfection and highlights the delicate flavor of the greens.
Loved this particular recipe. I tried it again, but added bleu cheese and liked it more.
Made this evening after my father identified endive in my farmshare and said he loved it. My grandpa grew it in their ww2 kitchen garden- some nice memories for my father and I learned something new about how he grew up.
I've made this at least twice now, because my DH loves endive. It is simple perfection and highlights the delicate flavor of the greens.