Endive And Chicory Salad With Grainy Mustard Vinaigrette Food

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
• Slowly whisk in oil.

ENDIVE AND CHICORY SALAD WITH GRAINY MUSTARD VINAIGRETTE

Steps:

• 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.

CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
• Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
• Do Ahead
• Pecans can be toasted 1 day ahead. Store airtight at room temperature.

ENDIVE SALAD

Steps:

• Snap the chicory or endive leaves apart, wash well, then spin dry.
• Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated.
• Remove from the heat and set aside to cool.
• For the dressing, peel the garlic and chop as finely as you can along with the anchovy.
• Put in a bowl with a good pinch of sea salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice.
• Taste to check the seasoning, then pick and finely chop the herbs and add them too.
• Cut the apple into matchsticks, and toss through the dressing with the endive and cooled walnuts.

ENDIVE AND GRAINY MUSTARD SALAD

Steps:

• Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.
• Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.
• Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.