Best Endive And Grainy Mustard Salad Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 8

1/2 garlic clove
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Steps:

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss greens with vinaigrette.

Endive and Grainy Mustard Salad image

Provided by Martha Stewart

Number Of Ingredients 7

6 heads Belgian endive
2 hard-boiled eggs
1 tablespoon chopped flat-leaf parsley
1 teaspoon grainy mustard
1 teaspoon red-wine vinegar
4 teaspoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.
Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.
Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.

ENDIVE AND GRAINY MUSTARD SALAD image

Yield 4 servings

Number Of Ingredients 7

6 heads Belgian endive
2 hard-boiled eggs
1 tablespoon chopped flat-leaf parsley
1 teaspoon grainy mustard
1 teaspoon red-wine vinegar
4 teaspoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

Step 1 Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside. Step 2 Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive. Step 3 Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.