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Green and White Salad

The "green" and "white" in this simple salad are the respective colors of endive, frisee, celery, tarragon and chives -- a mustard vinaigrette pulls it all together.

  • Servings: 4


Source: Martha Stewart Living, January 2002


  • 2 teaspoons white-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 endive, trimmed and sliced crosswise 1/2 inch thick
  • 6 ounces frisee, torn into bite-size pieces
  • 1 stalk celery, sliced 1/8 inch thick
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup fresh chives, cut into 1-inch lengths


  1. In a small bowl, whisk together the white-wine vinegar and Dijon mustard. While whisking, very slowly pour in olive oil until well combined. Season with salt and pepper.

  2. In a medium bowl, combine the endive, frisee, celery, tarragon, and chives. Drizzle the dressing over the salad; toss to combine.

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