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Endive-and-Arugula Salad with Chile-Garlic Dressing

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  • Total Time:
  • Servings: 10

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  • 1 large shallot, peeled
  • 4 garlic cloves, peeled
  • 1 serrano chileā€”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

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