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Curly Endive Salad With Mustard Dressing

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Ingredients
  Curly endive head 1
  Mushroom caps 6
  Lemon juice To Taste
  Walnut halves 6
  Parsley 2 Tablespoon, chopped
  Lemon juice 1 Tablespoon
  Wine vinegar 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm), finely chopped
  Olive oil 8 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1. Pluck endive leaves from base of head, discarding wilted and damages leaves.
2. Place leaves in a colander and wash them thoroughly.
3. Drain and wrap in a towel
4. Place in the refrigerator to chip and keep them crisp.
5. Wash or wipe mushrooms clean
6. Stem and cut into thin slices, adding them to a bowl and sprinkling with lemon juice to prevent discoloration

MAKING
7. In a small bowl, combine remaining ingredients to make the dressing.
8. Whisk with a fork until well amalgamated.

FINALIZING
9. In a salad bowl, combine the curly endive leaves sliced mushrooms, walnut halves and parsley.
10. Drizzle with dressing and toss lightly but thoroughly until salad is well coated with the dressing.
11. Taste to check seasoning and adjust if required.

SERVING
12. Serve the salad immediately while lettuce is crisp and cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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