Endive Salad With Anchovy Vinaigrette And Parmesan Recipe

Name: Endive Salad With Anchovy Vinaigrette And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 teaspoons lemon juice; 1/2 teaspoon Dijon mustard; 1/4 teaspoon anchovy paste; 1/4 teaspoon sugar; 1/8 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 garlic clove, minced; 1/2 cup diced seeded tomato; 3 heads Belgian endive, trimmed; 1 ounce shaved Parmesan cheese

Servings: persons

1 1/2 tablespoons olive oil
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon anchovy paste
1/4 teaspoon sugar
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 garlic clove, minced
1/2 cup diced seeded tomato
3 heads Belgian endive, trimmed
1 ounce shaved Parmesan cheese

1
Whisk together olive oil, lemon juice, Dijon mustard, anchovy paste, sugar, salt, pepper, and minced garlic. Stir in tomato.
2
Halve trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with shaved Parmesan cheese.
3
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4
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125

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 11 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon anchovy paste, and more.

Yes, Endive Salad With Anchovy Vinaigrette And Parmesan 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 Salad With Anchovy Vinaigrette And Parmesan

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