Endive is a really tasty and versatile vegetable, that we use a lot in French cuisine.
To celebrate the end of its season and Spring time I thought that I should share with you one of my favourite salad recipe (I am not really sure that this qualifies as a proper recipe but anyway it is well worth sharing!): la salade d’endives -endive salad-.
It is a really crunchy salad, with a subtle taste, which works wonderfully with walnuts (in pieces or walnut oil – see recipe) and allows powerful combinations such as blue cheese and pears… I personally usually eat mine as a side with walnut oil as part of the dressing… miammm…
My husband and I love salad. I eat it mostly as a side for lunch and, as I explained in my mum’s vinaigrette dressing post, in France, a bowl of green salad may well be provided at every meal. At home, our little ones are into raw carrots, cucumbers… but only slowly starting lettuce, raw chicory… one step at a time :-)
PS: I initially wanted to take a “standard” salad picture but when I saw the endive beautifully unfolding as a flower I could not resist to give a go at a more artistic shot, I hope you will enjoy this unconventional picture :-)
- - 4 medium endives, washed and chopped (stalk removed)
- - Vinaigrette dressing (using walnut oil instead of olive oil)
- - Optional: pieces of walnut, crumbles of blue cheese, pieces of pear
- Make your vinaigrette in a large bowl.
- Poor over the chopped endives and all the other optional ingredients (walnut, blue cheese, pear).
- Combine everything just before serving.