Endive-and-Arugula Salad with Chile-Garlic Dressing

  • Total Time:
  • Servings: 10

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  • 1 large shallot, peeled
  • 4 garlic cloves, peeled
  • 1 serrano chile—halved lengthwise, stemmed and seeded
  • 1 lime, halved crosswise
  • Canola oil, for brushing
  • Salt and freshly ground pepper
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 6 ounces baby arugula
  • 2 red or white Belgian endives, cut crosswise into thin strips

How to make this recipe

  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.

Contributed By Published July 2010

497455 recipes/endive-and-arugula-salad-with-chile-garlic-dressing 2013-12-06T23:24:55+00:00 Tim Love summer|entertaining|dinner-party|appetizers-starters|salads|side-dishes|10|vegetarian|web-exclusive july-2010,tim love,endive salad,arugula salad,chile dressing,garlic dressing recipes,endive-and-arugula-salad-with-chile-garlic-dressing 497455

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