Endive, Hearts of Palm, and Tomato Salad with French Vinaigrette

Elizabeth Kurtz Elizabeth Kurtz
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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.

10m 8
Easy Vegetarian Pescatarian Gluten Free Low Carb Vegan Parve

Directions

For the Dressing

  1. In a small bowl, mix Dijon mustard, salt, pepper, and garlic powder. Whisk in vinegar and oil until emulsified and slightly thickened.

For the Salad

  1. In a salad bowl, toss green and purple endive, tomatoes, hearts of palm, and chives. Toss with desired amount of dressing and serve immediately.

  2. For a fancier presentation, fill extra endive leaves with dressed salad.

Credits

Notes:
Dressing can be made a few days ahead of time and stored in the refrigerator.

Description:
Photo and Styling by Chay Berger

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