Red and White Endive Salad

Ingredients for Red and White Endive Salad

• 1 1/2 tablespoons white-wine or Champagne vinegar

• 2 teaspoons finely chopped shallot

• 1/2 teaspoons Dijon mustard

• 60ml extra-virgin olive oil (preferably French or mild)

• 450g 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

How to make Red and White Endive Salad

Whisk together vinegar, shallot, mustard, 1/4 teaspoons salt, and 1/8 teaspoons 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.

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.