Recipes

Endive-and-Arugula Salad with Chile-Garlic Dressing

Name: Endive-and-Arugula Salad with Chile-Garlic Dressing
Total time: 25 min
Ingredients: 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

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By Tim Love

Updated on September 11, 2015

Total Time:

25 mins

Yield:

10

Ingredients

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

Directions

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.
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.