Name: Spinach and Endive Salad
Yield: 12 servings
Cuisine: United States
Ingredients: ⅛ pound Roquefort cheese, crushed; 1 tablespoon salt; ½ tablespoon Worcestershire sauce; 2 tablespoons mayonnaise; 1 tablespoon dried sweet basil; 1 tablespoon dried orégano; ½ tablespoon Hungarian paprika; 1 tablespoon coarsely ground black Java pepper; 1 tablespoon lemon juice; ¾ pound Belgian endive; 1 cup Italian olive oil; 2 pounds baby leaf spinach; ½ cup tarragon vinegar

Preparation info

12
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds baby leaf spinach
¾ pound Belgian endive
1 cup

Method

Wash the spinach in several changes of water to make certain that no sand clings to the leaves. Cut the large leaves into bite-size pieces. Cut the endive into bite-size pieces.
Combine the remaining ingredients and blend well. Pour enough salad dressing over the salad greens to coat greens lightly. Toss well. There should be no dressing in the bottom

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Spinach and Endive Salad

Ingredients

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