RED AND WHITE ENDIVE SALAD

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Red and White Endive Salad image

This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Provided by Ruth Cousineau

Time 15m

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 tablespoons white-wine or Champagne vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil (preferably French or mild)
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
1 tablespoon finely chopped chives

Steps:

  • Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
  • Just before serving, add endives and herbs, tossing to coat.

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