New This Month

Curly Endive with Citrus Vinaigrette

Serve this bright and acidic salad with a hearty soup.

  • Servings: 4

Source: Martha Stewart Living, December/January 1997


  • 1 large head of curly endive, washed, dried, and torn into bite-size pieces
  • 3/4 cup Tangy Citrus Vinaigrette
  • Kosher salt and freshly ground black pepper


  1. In a large salad bowl, place the endive. Drizzle the vinaigrette over the greens and toss to coat. Season to taste with salt and pepper.

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