Endive Salad with Lemon Vinaigrette Recipe

Name: Endive Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice; 2 large garlic cloves, coarsely chopped; 1/2 cup olive oil; 1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces); 6 3/4-inch-thick slices sourdough flute and baguette; 1/4 cup olivada* or prepared tapenade spread; 2 heads Belgian endive, coarsely chopped; 1 head curly endive, center leaves only, torn into pieces; 1/2 cup pine nuts (about 2 ounces), toasted; *An olive spread available at Italian markets, specialty foods stores and some supermarkets. If unavailable, puree pitted black, brine-cured olives.

Servings: persons

1/4 cup fresh lemon juice
2 large garlic cloves, coarsely chopped
1/2 cup olive oil
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
6 3/4-inch-thick slices sourdough flute and baguette
1/4 cup olivada* or prepared tapenade spread
2 heads Belgian endive, coarsely chopped
1 head curly endive, center leaves only, torn into pieces
1/2 cup pine nuts (about 2 ounces), toasted
*An olive spread available at Italian markets, specialty foods stores and some supermarkets. If unavailable, puree pitted black, brine-cured olives.

1
Puree fresh lemon juice and chopped garlic in blender or food processor.
2
With machine running, gradually add olive oil and blend until smooth.
3
Add grated Parmesan cheese and blend until thickened.
4
Season dressing to taste with salt and pepper.
5
(Can be prepared 2 days ahead.
6
Cover dressing tightly and refrigerate.)
7
Preheat oven to 350F.
8
Spread bread slices with olivada.
9
Place bread on cookie sheet.
10
Bake until crisp and brown, about 10 minutes.
11
Remove bread from oven and cool.
12
Cut into 1-inch cubes.
13
Combine greens in large bowl.
14
Toss with vinaigrette dressing.
15
Sprinkle salad with pine nuts and croutons and serve.

600

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: 1/4 cup fresh lemon juice, 2 large garlic cloves, coarsely chopped, 1/2 cup olive oil, 1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces), and more.

Yes, Endive Salad with Lemon Vinaigrette 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 Lemon Vinaigrette

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