Herb-and-Endive Salad with Creamy Lime Dressing

Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.

Slideshow: Great Green Salads

  • Total Time:
  • Servings: 6


  • 1/4 cup plus 1 tablespoon mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely grated lime zest
  • Salt and freshly ground pepper
  • 2 cups packed flat-leaf parsley
  • 1 cup packed small basil leaves
  • 1 cup packed 1-inch chive pieces
  • 1/2 cup small mint leaves
  • 1/4 cup tarragon leaves
  • 2 Belgian endives, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
  • Chive or sage blossoms, for garnish (optional)

How to make this recipe

  1. In a small bowl, combine the mayonnaise with the lime juice and zest; season with salt and pepper. In a large bowl, mix the herbs with the endives. Add the dressing, toss and garnish with the chive blossoms; serve.

Contributed By Photo © Tina Rupp Published August 2009

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