Photo of Escarole and endive salad by WW

Escarole and endive salad

SmartPoints® value per serving
Total Time
10 min
10 min
0 min
Here, escarole and endive pair up in a light, lemony salad. These slightly bitter, versatile greens are more familiar to cooks in Europe, where they are also sometimes served cooked. Both endive and escarole are in the chicory family, so they have parallel flavors, if varying textures. When using escarole in salads, opt for the tender, less bitter inner leaves. This is a salad that is long on flavor, so it's great paired with homey broiled fish or roasted chicken. Feel free to add more garlic to the dressing if you prefer, and thin it with water, as needed.


Table salt

1 tsp

Garlic clove(s)

1 medium clove(s), or more to taste

Black pepper

½ tsp

Honey mustard

1½ tsp

Fresh lemon juice

3 Tbsp, or less to taste

Olive oil

1 Tbsp

Fresh parsley

½ cup(s), fresh, minced


6 cup(s), washed well, drained, torn into bite-size pieces


3 cup(s), thinly sliced (about 2 1/2 large bunches)


  1. To make dressing, place salt in a small bowl. Crush garlic into salt with the back of a spoon until garlic has broken into small pieces. Add pepper, mustard, lemon juice and oil; whisk to combine. Add parsley; whisk again. (Or you can make the dressing in a mini food processor if you prefer. If the dressing is too thick, thin it out with a little water.)
  2. Place escarole and endive in a serving bowl; gently toss with dressing and serve.
  3. Yields about 2 cups per serving.