Ingredients:
- large pinch of coarse kosher salt
- 4 large heads of belgian endive (about 1 1/3 lb), halved lengthwise, then cut lengthwise into thin strips
- 4 celery stalks (about 1/2 lb), cut into 4-inch lengths, then cut lengthwise into thin strips
Directions:
- Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.
- Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.
- Market Tip Choose Belgian endive with tight firm heads and no brown edges. A newly available variety has petals with red-tinged edges that would look pretty in the salad. Use only the tender, crisp inner stalks from a bunch of celery
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.14 Kcal (721 kJ) | ||
| Calories from fat | 134.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Sodium | 125.18mg | 5% | |
| Potassium | 161.46mg | 3% | |
| Total Carbs | 7.89g | 3% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 1.9mg | 10% | |
| Calcium | 99.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 74.58 Kcal (312 kJ) | ||
| Calories from fat | 58.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 23% | |
|---|---|---|---|
| Sodium | 54.24mg | 5% | |
| Potassium | 69.96mg | 3% | |
| Total Carbs | 3.42g | 3% | |
| Sugars | 0.51g | 5% | |
| Dietary Fiber | 2.85g | 26% | |
| Protein | 1.12g | 5% | |
| Vitamin C | 7.2mg | 28% | |
| Iron | 0.8mg | 10% | |
| Calcium | 43.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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