Endive Salad with Mustard Vinaigrette
Prep: 15 minutes
We may be well on our way toward winter now, but that doesn't mean that things have slowed down at Morningside Urban Farm. This time of year, our Community Health and Outreach team harvests cool-weather crops like endive on the farm.
Endive is a good source of folate, an important B-vitamin, and also contains kaempferol, a type of flavanoid.
The recipe below, from Angela Charlton, R.D.-N., pairs endive with fellow fall crop radicchio. A just-tangy-enough mustard vinaigrette makes for an autumn/winter salad that's welcomingly light and refreshing.
And for further proof that salads aren't just for summer, try our recipe for Roasted Fall Apple Salad, too.
2 tablespoons whole grain mustard
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1 shallot, minced
1/4 cup extra virgin olive oil
1/4 cup canola oil
Salt and pepper, to taste
3 large white endives, cut in spears
3 heads of radicchio, chopped
- Combine everything except the endive and radicchio in a large bowl.
- Whisk until uniform.
- Toss endives and radicchio in vinaigrette.
- Serve and enjoy!