Worth a trip

Red and White Endive Salad

Name: Red and White Endive Salad
Cuisine: french
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
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.
2.
Just before serving, add endives and herbs, tossing to coat.

Recipes sourced from Epicurious.com.

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Directions