Food & Cooking Recipes Salad Recipes Green and White Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: RICHARD GERHARD JUNG Servings: 4 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. Ingredients 2 teaspoons white-wine vinegar ½ teaspoon Dijon mustard ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 endive, trimmed and sliced crosswise ½ inch thick 6 ounces frisee, torn into bite-size pieces 1 stalk celery, sliced ⅛ inch thick 1 tablespoon chopped fresh tarragon ¼ cup fresh chives, cut into 1-inch lengths Directions 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. In a medium bowl, combine the endive, frisee, celery, tarragon, and chives. Drizzle the dressing over the salad; toss to combine. Rate it Print