Ingredients
¼ cup plus 1 tablespoon mayonnaise
1 Tbsp finely grated lime zest
1 tsp lime zest
2 cup salt and freshly ground black pepper
1 cup packed flat-leaf parsley
1 cup packed small basil leaves
½ cup packed 1-inch chive pieces
¼ cup small mint leaves
2 tarragon leaf
Belgian endives, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
chive or sage blossoms, for garnish (optional)
1 Tbsp finely grated lime zest
1 tsp lime zest
2 cup salt and freshly ground black pepper
1 cup packed flat-leaf parsley
1 cup packed small basil leaves
½ cup packed 1-inch chive pieces
¼ cup small mint leaves
2 tarragon leaf
Belgian endives, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
chive or sage blossoms, for garnish (optional)
Directions
1. In a small bowl, combine the mayonnaise with the lime juice and zest; season with salt and pepper. In a large bowl, mix the herbs with the endives. Add the dressing, toss and garnish with the chive blossoms; serve.
