Boston Lettuce and Endive Salad

1. 1

   Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds.

2. 2

   Drop the pieces into cold water to keep them from turning dark.

3. 3

   Drain, spin or pat dry.

4. 4

   In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper.

5. 5

   Blend well with a wire whisk, then add the oil slowly to form an emulsion.

6. 6

   Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.