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Endive Salad with Anchovy Vinaigrette and Parmesan

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 salad)

Ingredients

  • 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

Nutrition Information

  • calories 97
  • fat 7.3 g
  • satfat 2 g
  • sodium 199 mg

How to Make It

  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.

Cook'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.