If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don’t use in the refrigerator. It will keep until you use it up.
1 main-dish serving or 2 side servings or starters
Total time
30 min
Calories / serving
1209 kcal
Make the dressing first so that the garlic, which you’ll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
02Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
03Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.