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Parve
Easy
8 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
My friend Tzippy shared this recipe with me. She served it at a wonderful meal we shared in her stunning sukkah in Israel and I fell in love with both her home and this salad. The purple and yellow endive have a stunning appearance and a terrific crunch factor. It’s perfectly paired with hearts of palm, colorful tomatoes, and a sprinkle of fresh chives. Thank you, Tzippy! I think of that meal every time I make this salad.
3 tablespoons Haddar Dijon Mustard
1 teaspoon Haddar Kosher Salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/3 cup Gefen White Vinegar
1/3 cup Gefen Canola Oil
3 heads green endive, sliced
3 heads purple endive, sliced
1 cup sliced grape or cherry tomatoes
1 cup sliced Gefen Hearts of Palm
2 tablespoons chopped chives, optional
In a small bowl, mix Dijon mustard, salt, pepper, and garlic powder. Whisk in vinegar and oil until emulsified and slightly thickened.
In a salad bowl, toss green and purple endive, tomatoes, hearts of palm, and chives. Toss with desired amount of dressing and serve immediately.
For a fancier presentation, fill extra endive leaves with dressed salad.
Photo and Styling by Chay Berger
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