How to make it

  • Endive
  • Remove dark leaves, cut off root and wash in a bowl of water twice,
  • Shake dry and chop roughly
  • Vinaigrette
  • Put Dijon in the serving bowl.
  • Whisk in the oil in a thin trickle until fully absorbed.
  • Whisk in the cream and then the white wine vinegar.
  • Season with a pinch of salt and about 4 turns of the pepper mill.
  • Assembly
  • Mix the garnishes into the vinaigrette.
  • Add the chopped endive and toss until blended.Sprinkle with the chives.
  • Add the croutons just before serving.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Greatness in this salad. Love endive, ham and gruyere, it's like this salad was invented just for me. Great post.
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