Parsley and Endive Salad

 Terrific Green Salads



  • 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


  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.

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