Aki’s Quick Endive Salad

This recipe comes from my friend Aki. It’s a simple dish featuring a short list of ingredients – endive, mustard, dill, red wine vinegar, and olive oil – that, in combination, is delicious. I’ve been making it ever since she shared it with me.

One thing I learned while making it myself is that, from a health standpoint, it’s tempting to reduce the oil. The oil is what rounds out the acidity of the vinegar and mustard and pulls the dressing together. Reducing the oil makes the dressing taste sharp. Keep it to maintain its balance.

This works well as a quick side or a starter. The dressing comes together in the same bowl you serve it in, which keeps cleanup minimal.

Ingredients

• 1 large endive
• 1 tbsp dijon mustard
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh dill or 1 tsp dried dill
• Salt and pepper to taste

Directions

1. On a cutting board, cut the endive lengthwise in half, then rough cut into 1″ wide pieces and set aside.
2. In a large salad bowl, combine the mustard, oil, red wine vinegar, dill, and salt and pepper. Mix until smooth.
3. Add the endive to the bowl and toss until all pieces are coated.
4. Serve immediately.