Endive-and-arugula salad with chile-garlic dressing
Enjoy a flavorful combination of sharp endive and peppery arugula tossed in a zesty chile-garlic dressing. A perfect balance of heat and freshness in every bite.
Ingredients:
- 1 large shallot, peeled
- 4 garlic cloves, peeled
- 1 serrano chile—halved lengthwise, stemmed and seeded
- 1 lime, halved crosswise
- Canola oil, for brushing
- Salt and freshly ground pepper
- 1/4 cup olive oil
- 2 teaspoons honey
- 170g baby arugula
- 2 red or white Belgian endives, cut crosswise into thin strips
Instructions:
- Preheat the broiler. Place the shallot, garlic, chili, and lime on a small baking sheet with edges, making sure to place the chili and lime halves facing down. Lightly brush them with canola oil and season with salt and pepper. Broil the ingredients about 4 inches away from the heat source for approximately 3 minutes or until they are nicely browned.Move the shallot, garlic, and chili to a small food processor. Squeeze the lime juice into the processor and blend for a minute. Then, mix in the olive oil and honey, and blend again until smooth. Season the sauce with salt and pepper, then transfer it to a large bowl. Add the arugula and endives to the bowl and gently mix them with the dressing.
Summary:
- Calories: 743 kcal
- Fat: 63 g
- Protein: 9 g
- Carbs: 48 g
- Potassium: 1282 mg
- Magnesium: 119 mg