Endive and Chicory Salad with Grainy Mustard Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 garlic clove
- Carbohydrate 3 g(1%)
- Fat 7 g(11%)
- Fiber 2 g(9%)
- Protein 1 g(2%)
- Saturated Fat 1 g(5%)
- Sodium 173 mg(7%)
- Calories 74
Preparation 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. Cooks' notes:· Vinaigrette can be made 1 day ahead and chilled, covered. Whisk just before using. · Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.
Preparation 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. Cooks' notes:· Vinaigrette can be made 1 day ahead and chilled, covered. Whisk just before using. · Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.
