June 13, 2022

Endive Salad

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Endive Salad 6

Endive Salad

Endive leaves on a plate topped with wlanuts, parlsey, rosemary, and bleu d'auvergne cheese

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When feeding a family, you always look 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 Salad 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. 




Blue cheese- Bleu d'Auvergne recommended

Dijon Sauce


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. 

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. 


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.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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