Parsley and Endive Salad

Slideshow: Terrific Green Salads

  • Servings: 8

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  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 3 large bunches flat-leaf parsley (about 3/4 pound), torn into small sprigs, large stems discarded
  • 3 medium heads Belgian endive (about 1 1/2 pounds), cored and thinly sliced crosswise
  • One 4-ounce piece of prosciutto, coarsley chopped

How to make this recipe

  1. In a large bowl, combine the sherry vinegar, salt and pepper and whisk until the salt dissolves; stir in the mustard, Gradually whisk in the olive oil in a thin steady stream until the mixture emulsifies. Add the parsley, endive and prosciutto and toss the coat with the dressing.

Make Ahead

The dressing can be refrigerated for up to 2 days.

Contributed By Published December 1997

461206 recipes/parsley-and-endive-salad 2013-12-06T23:40:41+00:00 Jan Newberry winter|dinner-party|salads|8|basic-easy|fast|make-ahead|no-cook|lunch december-1997,parsley salad,brunch salad,brunch starters,jan newberry,prosciutto salad recipes,parsley-and-endive-salad 461206

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