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Endive-and-Arugula Salad with Chile-Garlic Dressing

  • SERVINGS: 10


  1. 1 large shallot, peeled
  2. 4 garlic cloves, peeled
  3. 1 serrano chile—halved lengthwise, stemmed and seeded
  4. 1 lime, halved crosswise
  5. Canola oil, for brushing
  6. Salt and freshly ground pepper
  7. 1/4 cup olive oil
  8. 2 teaspoons honey
  9. 6 ounces baby arugula
  10. 2 red or white Belgian endives, cut crosswise into thin strips
  1. Preheat the broiler. Arrange the shallot, garlic, chile and lime on a small rimmed baking sheet, setting the chile and lime cut side down. Brush lightly with canola oil and season with salt and pepper. Broil 4 inches from the heat for about 3 minutes, until everything is well browned.
  2. Transfer the shallot, garlic and chile to a mini food processor. Scrape the lime pulp into the processor and puree for 1 minute. Add the olive oil and honey and puree again. Season the dressing with salt and pepper and transfer to a large bowl. Add the arugula and endives and toss with the dressing.