Don’t panic. The picture here shows only one single endive leaf, because it is an arsty fartsy shot I took. I was just trying some new lighting techniques. The image does not represent one serving. One serving contains many leaves…. Now that we got that out of the way, let’s talk endives.
Or not. We can take some time to discuss the difference between an endive and a Belgian endive, but I will let you dish it out with Bing or Wikipedia to sort that out. In the meantime, check out this simple salad recipe. This is not a stand alone salad, but it is easy to make and goes really well with a wide variety of proteins. Me? I can eat this as a main course (eat three or four servings and call it done).
The agave and lemon and the Dijon in the dressing gives this salad a really nice tangy and sweet flavor, while the Grapeseed oil allows the flavors to thrive (unlike olive oil, it does not overpower them at any point, as it slides) across your taste buds.
- 6 heads of Belgian endive, oz. trimmed, and broken down to little cubbies (each endive will mak 5-7 endive boats)
- 3/4 cup, toasted walnuts, coarsely chopped
- 1 cup, seedless white grapes, cut into halves
- 1 Tbsp Dijon mustard
- 3 Tbsp lemon juice
- 1 or 1.5 Tbsp Agave syrup (or honey but 1 Tsbp honey tastes boring and cannot stand to the lemon and dijon)
- 2 Tbsp Grapeseed oil
- Salt and pepper, to taste
On a large platter, lay down the Belgian endive boats and then fill them up with the grapes and walnuts. In a small bowl, whisk the lemon juice, mustard, and the agave syrup until combined. Slowly whisk in the oil until emulsified. Season to taste with salt and pepper. Drizzle the dressing over the salad and serve.
If serving this as part of a multiple component course (salad on one side, protein or pastry on the other), then lay the endives in individual serving dishes instead of a large platter, since transferring the individual servings from a large platter in a pleasant way is difficult. If doing the communal table, do the large platter (it will still look pretty when you serve)
Serves 8. Here are the nutrition facts, courtesy of the recipe calculator at SparkPeople: