Boston Lettuce and Endive Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2large heads Belgian endive
- 1tablespoon Dijon mustard
- 1tablespoon fresh lemon juice
- 1tablespoon red wine vinegar
- Salt and freshly ground pepper to taste
- 4tablespoons canola or vegetable oil
- 1head Boston lettuce cleaned, rinsed and patted dry
- 4tablespoons chopped fresh scallions
- 2tablespoons chopped fresh chervil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
142 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
- Step 2
In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
- Step 3
Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.
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