Endive and Chicory Salad with Grainy Mustard Vinaigrette
Gourmet | March 2006
Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.
Yield: Makes 8 servings

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)

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.

Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss greens with vinaigrette.

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.