Endive and Chicory Salad with Grainy Mustard Vinaigrette

Name: Endive and Chicory Salad with Grainy Mustard Vinaigrette
Yield: 4 servings
Ingredients: 1 1/2 garlic clove; 1 1/2 teaspoon salt; 1 1 tablespoon coarse-grain mustard; 1 1 tablespoon red-wine vinegar; 1 1/4 teaspoon black pepper; 1 1/4 cup extra-virgin olive oil; 1 2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick; 1 1/2 lb chicory (French curly endive; 1 head); 1 tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

From the kitchen of Carly

Bitter greens meet tangy mustard in this crisp salad that actually tastes like something. The grainy vinaigrette clings to every leaf of endive and chicory, cutting through their natural bite with garlicky warmth. Simple, but exactly right.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 garlic clove
11/2 teaspoon salt
11 tablespoon coarse-grain mustard
11 tablespoon red-wine vinegar
11/4 teaspoon black pepper
11/4 cup extra-virgin olive oil
12 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
11/2 lb chicory (French curly endive; 1 head)
1tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Instructions

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.