How many servings does this recipe make?

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

What ingredients do I need for Red And White Endive Salad ?

You need 7 ingredients. The key ingredients include: 1 1/2 tablespoons white-wine or Champagne vinegar, 2 teaspoons finely chopped shallot, 1/2 teaspoon Dijon mustard, 1/4 cup extra-virgin olive oil (preferably French or mild), and more.

Is Red And White Endive Salad suitable as salads?

Yes, Red And White Endive Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Red And White Endive Salad ?

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

Red And White Endive Salad Recipe

Name: Red And White Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons white-wine or Champagne vinegar; 2 teaspoons finely chopped shallot; 1/2 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil (preferably French or mild); 1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated; 1 1/2 tablespoons finely chopped chervil or flat-leaf parsley; 1 tablespoon finely chopped chives

Fresh, crisp and full of flavor — this Red And White Endive Salad is a must-try. Made with white-wine, shallot, mustard and extra-virgin olive oil. Easy…

This Red And White Endive Salad relies on simple, everyday ingredients such as finely chopped shallot, dijon mustard and finely chopped chives. It comes together quickly and makes 4 servings, at about 136 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 1/2 tablespoons white-wine or Champagne vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil (preferably French or mild)
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
1 tablespoon finely chopped chives

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Quick Info

Servings
4 servings
Calories
136 kcal
Category
Salads

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