Yield
Serves 4 (serving size: 1 salad)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Whisk together olive oil, lemon juice, Dijon mustard, anchovy paste, sugar, salt, pepper, and minced garlic. Stir in tomato.

Step 2

Halve trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with shaved Parmesan cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

You May Like

Ratings & Reviews