Name: Endive and Chicory Salad with Grainy Mustard Vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: Makes 8 servings
Ingredients: 1/2 garlic clove; 1/2 teaspoon salt; 1 tablespoon coarse-grain mustard; 1 tablespoon red-wine vinegar; 1/4 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick; 1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

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Endive and Chicory Salad with Grainy Mustard VinaigretteRichard Jung

Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.

Cooks' notes:

· Vinaigrette can be made 1 day ahead and chilled, covered. Whisk just before using. · Chicory can be washed and dried (but not cut or torn) 1 day ahead and chilled in sealed plastic bags lined with paper towels.

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