| Endive Salad | | | | | | | | | | | | | | | | | | | | 6 heads Belgian endive | | | 1 tsp Dijon-style mustard | | | | 1/3 cup vinegar | | | | Salt and pepper to taste | | | | 2 tbsp olive oil | | | | 3/4 cup chopped parsley | | | | | | | | | | | | | | | Rinse endive and cut into long, fine julienne strips. Wrap in paper towels; place in a plastic bag. Chill. | Pour vinegar and oil into a salad cruet or a jar with a tight-fitting lid. Add mustard, salt, and pepper. | Shake vigorously; chill. Combine endive and parsley in a serving bowl. Toss with dressing; serve at | once. Serves 4. | |