Endive-and-Arugula Salad with Chile-Garlic Dressing Recipe

Name: Endive-and-Arugula Salad with Chile-Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large shallot, peeled; 4 garlic cloves, peeled; 1 serrano chilehalved lengthwise, stemmed and seeded; 1 lime, halved crosswise; Canola oil, for brushing; Salt and freshly ground pepper; 1/4 cup olive oil; 2 teaspoons honey; 6 ounces baby arugula; 2 red or white Belgian endives, cut crosswise into thin strips

Servings: persons

1 large shallot, peeled
4 garlic cloves, peeled
1 serrano chilehalved lengthwise, stemmed and seeded
1 lime, halved crosswise
Canola oil, for brushing
Salt and freshly ground pepper
1/4 cup olive oil
2 teaspoons honey
6 ounces baby arugula
2 red or white Belgian endives, cut crosswise into thin strips

1
Preheat the broiler.
2
Arrange the shallot, garlic, chile and lime on a small rimmed baking sheet, setting the chile and lime cut side down.
3
Brush lightly with canola oil and season with salt and pepper.
4
Broil 4 inches from the heat for about 3 minutes, until everything is well browned.
5
Transfer the shallot, garlic and chile to a mini food processor.
6
Scrape the lime pulp into the processor and puree for 1 minute.
7
Add the olive oil and honey and puree again.
8
Season the dressing with salt and pepper and transfer to a large bowl.
9
Add the arugula and endives and toss with the dressing.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large shallot, peeled, 4 garlic cloves, peeled, 1 serrano chilehalved lengthwise, stemmed and seeded, 1 lime, halved crosswise, and more.

Yes, Endive-and-Arugula Salad with Chile-Garlic Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive-and-Arugula Salad with Chile-Garlic Dressing

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