Endive-and-Arugula Salad with Chile-Garlic Dressing

 Recipe Tips from F&W Editors More Great Salads

Total Time:
25 mins


  • 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


  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.

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