A simple flurry of slightly bitter endive slivers is just the right palate cleanser after a substantial meal. The key to the equally easy vinaigrette is to temper sumptuous walnut oil with lighter, more neutral vegetable oil.
Recipe information
Total Time
15 min
Yield
Makes 8 servings
Ingredients
6 Belgian endives (about 1 1/2 pounds)
2 tablespoons red-wine vinegar
2 tablespoons chopped chives
1 teaspoon Dijon mustard
3 tablespoons vegetable oil
2 tablespoons walnut oil
Preparation
Step 1
Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl.
Step 2
Whisk together vinegar, chives, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then whisk in oils in a slow stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Season with salt and pepper.
