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Herb-and-Endive Salad with Creamy Lime Dressing
© Tina Rupp

Herb-and-Endive Salad with Creamy Lime Dressing

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

  1. 1/4 cup plus 1 tablespoon mayonnaise
  2. 1 tablespoon fresh lime juice
  3. 1 teaspoon finely grated lime zest
  4. Salt and freshly ground pepper
  5. 2 cups packed flat-leaf parsley
  6. 1 cup packed small basil leaves
  7. 1 cup packed 1-inch chive pieces
  8. 1/2 cup small mint leaves
  9. 1/4 cup tarragon leaves
  10. 2 Belgian endives, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
  11. Chive or sage blossoms, for garnish (optional)
  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.
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