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June 13, 2022

Endive Salad

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Endive Salad

When you are feeding a family you are always on the lookout for the “homerun recipe.” The one that everyone loves and that you feel good about feeding them. You may be surprised to hear that this Endive recipe has been a big hit with kids for years, and endives are a superfood. This dish is easy to make, kid- approved, and impressive for entertaining. 

Ingredients

Endives

Walnuts

Blue cheese- Bleu d'Auvergne recommended

Dijon Sauce

Instructions

1. Pull the Endive leaves from the bulb and fan the leaves on a plate. As you pull the leaves from the bulb, it is helpful to slice the bottom of the Endive bulb to free the leaves without tearing them. I save the cut pieces of the Endive stem and use them in a lunch salad.

2. Add walnut pieces to the Endive leaves.

3. Cut small pieces of the blue cheese and place the cheese on top of the Endive leaves.

4. Using a small spoon, drizzle Dijon sauce on the Endive leaves. Dijon sauce recipe.

A little sauce goes a long way, so a light drizzle is all that is needed.

 

You can eat this salad with a fork and knife for a first course or serve it as finger food for an appetizer. 

Notes

Adding a few fresh rosemary leaves adds another layer of flavor and extra nutrients, which is delicious. A few parsley leaves can also be added for color and vitamins.

This dish is simple and fast to make, but on a day when you want to put in as little effort as possible, you can place everything on a serving dish and let everyone make their own.

These Endive leaves are also a fabulous dish to serve for entertaining, either as a first course or apéritif before dinner.

 I often cook "au pif", as we say in France, which means without a recipe.  You’ll find this style of cooking helps you cook faster and makes cooking easier. With many recipes, you don’t need exact measurements, just a little kitchen intuition.

Write to me if you have any questions on the recipes.


Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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