Romaine and Endive Green Salad with Creamy Herb Dressing
This romaine and endive salad is a crisp green salad tossed with a creamy herb dressing made from an egg-based mayo-style emulsion, Greek yogurt, lemon, garlic, chives, parsley, and tarragon. It is lighter than a Caesar salad, creamier than a classic vinaigrette salad, and more aromatic than a basic garden salad.
This recipe is based on my YouTube video Mes Salades, with a few adjustments since publication to make the proportions easier to reproduce at home. In the video, I prepare three salads, but this version isolates only the lettuce and endive salad with the green herb sauce.
Why I Make This Salad This Way
I make it this way because romaine and endive need a dressing that clings. A thin vinaigrette can run to the bottom of the bowl, especially with firm lettuce leaves and slightly bitter endive. Here, the base is closer to a loose mayonnaise, then I soften it with Greek yogurt so it coats the leaves without feeling heavy.
The mistake to avoid is making the dressing too thick. If it looks like stiff mayonnaise, it will sit in clumps instead of lightly covering the salad. What I look for here is a glossy, pale green sauce that falls from the spoon slowly, but still moves.
This is not meant to replace a classic Caesar salad. Caesar has anchovy, Parmesan, croutons, and a stronger savory profile. This one is fresher, greener, and more flexible as a side salad. It also sits in a different place than a homemade Greek salad, which is more tomato, cucumber, feta, and olive focused.
Ingredients
For the Salad
2 hearts romaine lettuce, washed and dried
2 endives, trimmed
1 tablespoon chopped chives, for finishing
For the Creamy Green Herb Dressing
1 large egg, preferably pasteurized if serving to sensitive guests
1 tablespoon Dijon mustard
1/2 small garlic clove, or 1 very small clove
1 tablespoon fresh lemon juice, plus more to taste
3/4 cup neutral vegetable oil, plus 1 to 2 tablespoons more if needed
2 generous tablespoons Greek yogurt
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 teaspoon chopped tarragon, or more to taste
1/2 teaspoon kosher salt, then adjust
Black pepper, to taste
1 to 2 tablespoons cold water, only if needed to loosen the sauce
Step-by-Step Instructions
1. Wash and Dry the Lettuce Properly
Separate the romaine leaves, rinse them well, and dry them completely. A salad spinner is ideal here. If the leaves are wet, the dressing will slide off and become diluted in the bowl.
The romaine should feel crisp and cold. If it looks tired, soak the leaves in very cold water for 10 minutes, then dry them well.
2. Trim the Endives
Cut a thin slice from the base of each endive. Remove any damaged outer leaves.
Cut the endives in half lengthwise, then into bite-size pieces. Endive has a clean bitterness that works beautifully with creamy dressings, but the pieces should not be too large. You want a forkful with both romaine and endive, not one giant leaf taking over.
3. Start the Dressing Base
In a tall container for an immersion blender, add the egg, Dijon mustard, garlic, lemon juice, and salt.
Place the blender all the way at the bottom. Start blending before moving it around. Once the base begins to turn pale and slightly thick, slowly stream in the oil.
At this point, it should look like a loose mayonnaise. Not stiff, not watery. If you want more details on this technique, my failproof homemade mayonnaise follows the same basic emulsion logic.
4. Add Yogurt and Herbs
Add the Greek yogurt, chives, parsley, tarragon, and black pepper.
Blend again until the dressing turns light green and smooth. You should smell the herbs right away, especially the tarragon. Go easy with tarragon at first because it can dominate quickly.
Taste the dressing. It should be creamy, fresh, lightly garlicky, and seasoned enough to wake up the lettuce. If it tastes flat, add a small pinch of salt. If it tastes too rich, add a few drops of lemon juice. If it is too thick, blend in 1 tablespoon cold water.
For a brighter, non-creamy dressing option, I would go toward a 2-minute lemon vinaigrette. For a more classic oil-and-vinegar direction, use the ratio from my classic vinaigrette.
5. Cut the Romaine
Stack the romaine leaves and cut them into bite-size pieces. Keep some texture. Do not chop it too fine or the salad starts to feel like slaw.
Add the romaine to a large mixing bowl with the endive.
6. Dress Gradually
Add a few spoonfuls of the green dressing first. Toss gently with clean hands or salad tongs.
This is important: do not pour in the whole batch at once. The dressing recipe makes more than you may need, depending on the size of your romaine hearts. Start with about 1/2 cup, toss, then add more only if the leaves still look dry.
You know it is right when the lettuce looks lightly glossy and the herbs are visible on the leaves. There should not be a puddle of sauce at the bottom of the bowl.
7. Finish and Serve
Transfer to a serving bowl or individual plates.
Finish with chopped chives and a little black pepper. Serve right away while the romaine is still crisp.
What Makes This Salad Different
This salad is best understood as a creamy green side salad. It is not a heavy salad meal like a chicken avocado salad, and it is not a deli-style cold salad like an orzo pasta salad. It is a fresh side dish with enough sauce to feel satisfying, but not so much that it becomes rich or heavy.
It also has a different role than homemade ranch dressing. Ranch is thicker, more dairy-forward, and usually more garlicky. This dressing has a cleaner herb flavor, with a small French touch from the tarragon.
Tips for the Best Result
Dry the lettuce very well. Water is the enemy of creamy dressing.
Use a neutral oil. Strong olive oil can make this sauce bitter, especially with endive.
Start small with garlic. Raw garlic gets stronger as it sits.
Do not overdress the salad. Add the sauce gradually and keep the extra dressing for another salad, sandwiches, roasted potatoes, or as a dip for raw vegetables.
Serve it right after tossing. Romaine holds better than soft lettuce, but creamy dressing will eventually soften the leaves.
Substitutions
Romaine
You can replace part of the romaine with iceberg for extra crunch, Boston lettuce for a softer texture, or mixed greens for a more delicate salad.
Endive
If endive is too bitter for your taste, use cucumber, celery, fennel, or extra romaine.
Greek Yogurt
Sour cream works well. Plain regular yogurt also works, but the dressing will be thinner.
Tarragon
Use dill, basil, or more chives if you do not like tarragon. Parsley alone will make the dressing milder.
Lemon Juice
White wine vinegar can replace lemon juice. Start with less because vinegar can taste sharper.
Egg-Based Dressing
If you do not want to use raw egg, start with 3/4 cup prepared mayonnaise, then blend in the yogurt, lemon, garlic, herbs, salt, and pepper. The flavor will still be good, and the method is faster.
What to Serve With It
This salad works best beside dishes that need freshness on the plate. Serve it next to easy one pan pork chops and potatoes when you want something crisp with a hearty dinner.
It also works with a simple steak plate, especially something like budget steak with baked potato and garlic butter, because the creamy herb dressing balances the meat and potato without adding another heavy side.
For a lighter lunch, pair it with cold salmon salad or serve it before a bowl of Potage Parmentier.
If you are building a salad spread, this green salad gives you a fresher contrast beside classic grated carrot salad with mustard vinaigrette and marinated feta salad with basil, lemon, and Kalamata olives.
FAQ
Can I make the dressing ahead of time?
Yes. Make the dressing up to 24 hours ahead and keep it covered in the refrigerator. Stir or blend it again before serving if it thickens.
Can I dress the salad in advance?
I would not. Cut the lettuce and endive ahead if needed, but keep them dry and undressed. Toss with the sauce just before serving.
Why is my dressing too thick?
You probably added enough oil to make a firm mayonnaise. That is not a disaster. Blend in 1 tablespoon cold water or a little extra yogurt until it becomes more pourable.
Why does the dressing taste bitter?
Too much tarragon, strong olive oil, or too much endive can make the salad taste bitter. Use neutral oil, keep the tarragon controlled, and add a little more lemon or yogurt to balance.
Can I use store-bought mayonnaise?
Yes. Use about 3/4 cup mayonnaise as the base, then add Greek yogurt, lemon, garlic, herbs, salt, and pepper. It will not taste exactly the same, but it is a good shortcut.
Is this a meal salad?
Not really. It is more of a side salad or starter. To make it more filling, add grilled chicken, salmon, hard-boiled eggs, chickpeas, or feta.
Romaine and Endive Green Salad with Creamy Herb Dressing
Ingredients
- 2 hearts romaine lettuce washed, dried, and cut into bite-size pieces
- 2 endives trimmed and cut into bite-size pieces
- 1 tablespoon chives chopped, for garnish
- For the Dressing
- 1 large egg preferably pasteurized
- 1 tablespoon Dijon mustard
- 1/2 small garlic clove
- 1 tablespoon lemon juice
- 3/4 cup neutral vegetable oil
- 2 tablespoons Greek yogurt
- 2 tablespoons chives chopped
- 2 tablespoons parsley chopped
- 1 teaspoon tarragon chopped
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1 to 2 tablespoons cold water only if needed
Instructions
- Add the egg, Dijon mustard, garlic, lemon juice, and salt to a tall container. Blend with an immersion blender.
- Slowly add the oil while blending until the sauce emulsifies into a loose mayonnaise texture.
- Add the Greek yogurt, chives, parsley, tarragon, and black pepper. Blend until smooth and green.
- Taste and adjust with more salt, lemon, or pepper. If the dressing is too thick, loosen it with cold water, 1 tablespoon at a time.
- Place the romaine and endive in a large bowl. Add about 1/2 cup dressing and toss gently.
- Add more dressing only if needed. Serve immediately with chopped chives on top.
Video
Notes
FAQ
Can I make the dressing ahead of time?
Yes. Make the dressing up to 24 hours ahead and keep it covered in the refrigerator. Stir or blend it again before serving if it thickens.Can I dress the salad in advance?
I would not. Cut the lettuce and endive ahead if needed, but keep them dry and undressed. Toss with the sauce just before serving.Why is my dressing too thick?
You probably added enough oil to make a firm mayonnaise. That is not a disaster. Blend in 1 tablespoon cold water or a little extra yogurt until it becomes more pourable.Why does the dressing taste bitter?
Too much tarragon, strong olive oil, or too much endive can make the salad taste bitter. Use neutral oil, keep the tarragon controlled, and add a little more lemon or yogurt to balance.Can I use store-bought mayonnaise?
Yes. Use about 3/4 cup mayonnaise as the base, then add Greek yogurt, lemon, garlic, herbs, salt, and pepper. It will not taste exactly the same, but it is a good shortcut.Is this a meal salad?
Not really. It is more of a side salad or starter. To make it more filling, add grilled chicken, salmon, hard-boiled eggs, chickpeas, or feta.🔗 Useful Links
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