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.

Print Recipe

Course Salad

Cuisine Belgian, French

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

Keyword Belgian Endive, Dijon Mustard, Olive Oil, Red Wine Vinegar