Endive salad with classic mustard vinaigrette

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olive magazine

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Recipe by olive magazine

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1. Put a good grinding of salt and pepper in a bowl and add the mustard and red wine vinegar. Mix until the salt has dissolved. Add 1 tbsp hot water from the kettle, then pour in the oil in a steady stream, mixing constantly (use a hand blender for this) until it forms an emulsion. Break the endive (chicory) heads into spears, slice them if eating with a knife and fork, put in a large bowl, add the parsley and croutons and pour the dressing over. Mix, then pile onto 4 plates

Know-how

If you like a mild dressing, use just 2 tbsp red wine vinegar. If you want to eat the salad with your fingers, leave the endive spears (called chicory in the UK) whole.

Per serving

377 kcalories, protein 2g, carbohydrate 7.6g, fat 37.8 g, saturated fat 4.5g, fibre 1.3g, salt 0.92 g

Latest comments and suggestions

• Malcolm

  24 November 2007

  Malcolm commented on this recipe

  It doesn't tell you how much vinegar to add. so not very helpful unless you like the mild version

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• martha

  13 August 2008

  martha commented on this recipe

  doesn't say how much red wine vinegar

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• jeninbrighton

  10 April 2009

  jeninbrighton rated and commented on this recipe

  

  I used around 3 tbsp of vinegar (since it's not included in the ingredients list). This is a very strong flavoured dish - really tasty. I put the chicory in a tortilla wrap with grilled chicken for a gorgeous and quick dinner!

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Ingredients

• 2 tbsp Maille Dijon mustard
• 150ml mild vegetable oil
• 4 heads of chicory (endive)
• 1 handful parsley , chopped
• 1 handful croûtons

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 tbsp Maille Dijon mustard
• 150ml mild vegetable oil
• 4 heads of chicory (endive)
• 1 handful parsley , chopped
• 1 handful croûtons

Per serving

377 kcalories, protein 2g, carbohydrate 7.6g, fat 37.8 g, saturated fat 4.5g, fibre 1.3g, salt 0.92 g

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