Belgian Endive Salad
Belgian Endive is a bit of an acquired taste. A little bitter, it is especially used in French inspired salads, for crudities, and braised or grilled. Use any nuts or seeds you have on hand or prefer.
Belgian Endive Salad
Store endive in the refrigerator, unwashed and not in any type of bag; and it will keep for a week. Remove a few outer leaves and cut off the stem. For this salad we simply cut it in half lengthwise and do not eat the bottom part of the stem. Other times we separate the leaves, remove the stem, and drizzle the vinaigrette over the leaves.
Ingredients
- 1.5 TBSP red wine vinegar
- 1 TBSP Dijon mustard
- ¼ cup olive oil
- salt and pepper to taste
- 4 heads of Endive trimmed and halved lengthwise
- Few nuts or seeds to garnish.
Instructions
- Whisk vinegar and mustard in medium bowl to blend. Add a few grinds of each salt and pepper.
- Gradually whisk in the oil.
- Arrange Endive halves on a plate and drizzle with dressing. Sprinkle nuts or seeds and serve immediately.
Notes
The slightly bitter taste of the Endive and the tart dressing demands a wine with a bit of acidity.
We loved Sauvignon Blanc.
We’ve paired:
- Kim Crawford Sauvignon Blanc
- Oyster Bay Sauvignon Blanc