Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
1/4 cup plus 1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
Salt and freshly ground pepper
2 cups packed flat-leaf parsley
1 cup packed small basil leaves
1 cup packed 1-inch chive pieces
1/2 cup small mint leaves
1/4 cup tarragon leaves
2 Belgian endives, separated into leaves or halved lengthwise and sliced crosswise (1/2 inch thick)
Chive or sage blossoms, for garnish optional
How to Make It
In a small bowl, combine the mayonnaise with the lime juice and zest; season with salt and pepper. In a large bowl, mix the herbs with the endives. Add the dressing, toss and garnish with the chive blossoms; serve.
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