Endive and Chicory Salad with Grainy Mustard Vinaigrette

Ingredients for Endive and Chicory Salad with Grainy Mustard Vinaigrette

• 1/2 garlic clove

• 1/2 teaspoons salt

• 1 tablespoon coarse-grain mustard

• 1 tablespoon red-wine vinegar

• 1/4 teaspoons black pepper

• 60ml extra-virgin olive oil

• 2 medium Belgian endives (275g), sliced crosswise 1/2 inch thick

• 230g chicory (French curly endive

• 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 2150ml )

How to make Endive and Chicory Salad with Grainy Mustard Vinaigrette

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.