Endive Salad with Anchovy Vinaigrette and Parmesan

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Endive Salad with Anchovy Vinaigrette and Parmesan Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: 1 salad)


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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.

Created date

December 2014

Nutritional Information

Calories 97
Fat 7.3 g
Satfat 2 g
Sodium 199 mg