Think of a world where salads aren’t just like bland rabbit food, but rather a celebration in your mouth. At this point. I’m well aware of your thoughts. Salad? Really, is it even possible? Yes, definitely. In fact, it becomes too easy if the salad contains endive named leafy green vegetable. In this article, ReadZiD is about to introduce you to a few of the best endive salad recipes that are not only delicious but also the kind of meals you can skip dinner for.
Believe me when I say that crisp Endive leaves practically high-five you as they make their way to your plate. Therefore, feel free to give it a shot. You’ll thank yourself later and might just discover that salad has captured your heart all over again. Happy munching!
Belgian Endive Salad with Parmesan & Orange:
If you want to make a winter special endive salad, try this recipe. This recipe combines refreshing, tangy, and sweet flavors that really go hand in hand with each other! Bitter endive complements juicy orange and a sweet-tart red wine vinaigrette perfectly. The contrasts are divine when you add salty Parmesan shavings and crunchy almonds. You will feel the winter blues immediately melt thanks to the crunchy, sweet, savory, and citrus flavors in each bite.
Ingredients in endive salad:
What you’ll need for this salad is as follows:
- 3 heads Belgian endive
- ½ cup thinly sliced radicchio
- oranges, plus zest
- tablespoons sliced almonds
- Parmesan cheese, shaved
- ¼ cup Red Wine Vinaigrette
Belgian endive is a distinctive and adaptable leafy green vegetable from the chicory family that was first produced in Belgium. It is well-known for its distinctive appearance and mildly bitter flavor. You can eat it cooked or raw. It is frequently used in cooked dishes, salads, and appetizers because the other flavors in these dishes can balance the bitterness. In addition, the nutritional value of Belgian endive is praised. It’s a popular option for health-conscious people because it’s low in calories and a good source of vitamins and minerals. If you want to know more about Belgian endive you can read this article named What is Belgian endive?
Another bitter green vegetable is radicchio. Compared to the endive, its flavor is significantly more bitter. I’ve used a very small amount of it chopped up because I like the color here. However, it’s completely optional and if it’s not available in your neighborhood market, you can skip it completely. You could use red cabbage or red onion in its place even purple endive if you can find it.
Red wine vinaigrette is made with olive oil, red wine vinegar, maple syrup, Dijon mustard, shallot, Italian seasoning, salt, and pepper. You probably already have these ingredients in your pantry and refrigerator, right?
- Cut the endives in half, starting at the bottom. Leave most of the smaller leaves whole while cutting the larger leaves in half. After rinsing, the leaves should be dried with a towel or spun in a salad spinner.
- You should zester one orange. After that, you may either separate the segments from both oranges or cut them into pieces.
- Red wine vinaigrette is incredibly simple to make. Simply combine all of the vinaigrette ingredients that I mentioned before in a jar with a lid. Shake to combine for about 20 seconds, or until the mixture is emulsified.
- You can arrange the endive leaves on individual plates or a large platter. Add sliced radicchio, orange zest and slices, sliced almonds, and Parmesan or Pecorino cheese shavings to the top. Finish with the red wine vinaigrette (taste and add more if necessary).
Preparation Time: 20 minutes
Endive Salad with Honey, Walnuts, and Green Apple:
For this salad, you’ll need the following ingredients:
- 3 white endive
- 3 red endive
- 100 g shelled walnuts
- 1 tablespoon runny honey
- ½ a clove of garlic
- 1 quality anchovy
- 150 g fat-free natural yogurt
- extra virgin olive oil
- ½ a lemon
- a few fresh sprigs of tarragon
- fresh sprigs of chervil
- fresh sprigs of flat-leaf parsley
- 1 green apple
White endive is simply another name for Belgian endive. Its delicate white leaves are the reason for its name. Red endive is a hybrid of Belgian endive and a variety of radicchio. Red endive can be prepared similarly to Belgian endive.
Anchovies, as you may know, are small, common saltwater forage fish that belong to the Engraulidae family and are used as both fish bait and human food. They can be purchased fresh, but they are usually filleted, salted, and kept in olive oil. As a result of this process, they acquire a salty, potent, and punchy flavor that makes them perfect for blending into salad dressings to amplify their flavors.
French cuisine frequently uses the delicate culinary herb chervil. With a delicate flavor, it belongs to the parsley family. It is occasionally referred to as French parsley.
- After washing and spinning the leaves dry, you must separate the chicory or endive leaves.
- Then, after toasting the walnuts in a pan over medium heat until they are golden, add the honey and shake the pan to coat the nuts in it. The time has come to serve the toasted walnuts.
- Then, for the dressing, the anchovy and garlic can be chopped as finely as possible. In a bowl, combine the yogurt with a liberal amount of olive oil, sea salt, and freshly squeezed lemon juice.
- Following a taste test to determine the seasoning, pick, chop, and add the herbs. Matchstick-sized pieces of apple-cooled walnuts and endive are combined with the dressing.
Preparation time: 10 minutes.
Endive Salad with Walnuts, Pears, and Gorgonzola:
Simple endive salad ingredients include chopped endive, pears, walnuts, and crumbled gorgonzola, and it is dressed with oil and vinegar. This dish is absolutely ideal for fall! Butter lettuce may be used in place of endive if it is not readily available in your area. Curly endive, escarole, frisee, and radicchio are a few other lettuces in the chicory family that might also work.
You’ll need the following ingredients for this salad:
- 3 endive heads,
- 2 tablespoons chopped walnuts
- 2 tablespoons crumbled gorgonzola or other blue cheese
- 1 Bartlett pear, cored and chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cider vinegar (balsamic is good too)
- Kosher salt and freshly ground black pepper
Does the name Bartlett Pear sound unfamiliar to you? To your knowledge, the ‘Bartlett’ pear, sometimes known as o ‘Williams pear,’ is a Pyrus communis cultivar, generally known as the European or common pear. Along with apples, strawberries, and almonds, it is a member of the rose family. They can be consumed raw, out of hand, added to salads for sweetness, sliced into wedges and placed on cheese boards, or blended into granita to be served on top of ice cream. Now let’s see how to prepare this salad-
To prepare this salad, cut the endive into 1/2-inch pieces first lengthwise and then crosswise.
To make this salad, you must first slice the endive lengthwise, then crosswise into 1/2-inch slices. Add the chopped walnuts, gorgonzola, and diced pears. Combine the salad ingredients in a bowl.
Next, dress the salad with olive oil. Put some cider vinegar on the salad. Repeat the tossing to combine.
.Lastly, taste the meal before adding salt and pepper. Serve immediately.
Preparation time: 10 minutes
Arugula-Endive Salad with Honeyed Pine Nuts:
With crumbled Maytag blue cheese and a crispy, brittle-like honey, and pine nut garnish, this salad reimagines the traditional pairing of blue cheese and honey. This salad has the right mix of flavors and textures with the peppery flavor of arugula, the slightly bitter tones of endive, and the sweet and nutty crunch of honeyed pine nuts. It’s a light, energizing dish that offers a rush of goodness and freshness with each bite and may be eaten as a side or a main course.
The following items are required for this salad:
- 1/2 cup pine nuts
- 4 tablespoons honey
- 1/2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 2 Belgian endives
- 4 ounces Maytag blue cheese, crumbled (1 cup)
Additionally, pine nuts have a delicate flavor that goes especially well with milder honey, but pecans and walnuts also taste wonderful in this scenario.
- Make a thin slice of the endive lengthwise after first halving it.
- Apply cooking spray sparingly to the parchment paper before lining a baking sheet with it. Pine nuts and 2 tablespoons of honey should be combined in a nonstick skillet. Cook the nuts for 4 minutes over a fairly high heat, stirring regularly, until they are golden and honey-coated. On the baking sheet, spread the honey and nuts. Spread the nuts evenly using a spatula, then allow them to cool.
- In a bowl, combine the remaining 2 teaspoons of honey, vinegar, and mustard. Salt and pepper the mixture and stir in the oil gradually. In a bowl, mix the arugula, endives, and blue cheese. Add the honeyed pine nuts to the salad after breaking them up into small pieces. Toss the salad with the dressing, then immediately serve.
Preparation time: 25 minutes.
French Belgian Endive Salad with Blue Cheese and Walnuts:
French cooking usually follows the seasons and salad is a very common menu in their day-to-day items. French people love this traditional endive salad with blue cheese and walnuts. It is a salad that is both light and filling, with layers of vibrant bitter, sweet, tangy, and toasted flavors. Therefore, I believe you’re in for a delightful discovery whether you’re searching for a little lightness and crunch in your wintertime meals or simply want to switch up your typical salad greens!
The ingredients that are necessary for this salad are:
- 3 tablespoons walnut oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 5 to 6 Belgian endive
- 3/4 cup walnut pieces, toasted
- 3/4 cup crumbled blue cheese
- Combine the walnut oil, lemon juice, salt, and pepper in a big bowl. Walnut oil can be replaced by extra-virgin olive oil and you can easily replace lemon juice with white wine vinegar.
- Cut each endive in half, then scoop out the fibrous core. Trim the ends of the endive to allow the leaves to separate. Sort the leaves, then thoroughly drain them after rinsing with cold water. Cross-cut the leaves, then add them to the dressing in the basin and stir to combine.
- Gently stir in the blue cheese and walnuts. Serve the salad after arranging it on four salad plates.
Preparation time: 10 minutes
Endive Salad with Apple, Walnut, and Yogurt:
- For this salad, you’ll need the following ingredients:
- ¼ cup/30g coarsely chopped walnuts
- Belgian endive heads
- Tablespoons/30ml olive oil
- ½ Tablespoon/15ml fresh lemon juice
- teaspoon grated lemon zest
- Tablespoon/15ml plain non-dairy yogurt
- ½ tsp. fine sea salt
- ⅛ th teaspoon freshly ground pepper
- 1 large apple
- ¼ cup chopped fresh parsley
- Tablespoons finely chopped chives
- In an oven set to 350°F for 3–5 minutes, toast the walnuts until aromatic and brown. Take out of the oven, then allow to cool.
- Pull the leaves from the endive heads, trimming them as necessary at the base. Rinse, completely dry, and set away.
- In a big bowl, combine the yogurt, salt, and pepper with the oil. Add the lemon zest and juice.
- Slice the apple’s quarters very thinly after cutting them into fourths. Toss together the dressing with the endive leaves and apple wedges. Mix in the toasted walnuts, chives, and fresh parsley. Serve right away after that.
Preparation time: 25 minutes
Endive Salad with Mustard and Chives:
The following ingredients are required for this salad:
- 4 Endive heads
- 25g dijon mustard
- 25g sugar
- 25g white wine vinegar
- 50ml grapeseed oil
- pinch of salt and white pepper to taste
- 1 bunch chives, chopped
- Endive leaves should be picked, washed in cold water, and then spun or pat dried.
- In a mixing basin, stir together the vinegar, sugar, and mustard. As you whisk to emulsify, slowly pour the oil into the dressing. Add a little salt and white pepper for seasoning.
- When you’re ready to serve the salad, toss the greens in the dressing along with the chives, chopping them up as you go.
Preparation time: 10 minutes
Simple Endive Salad with Aged Cheese:
This simple and refreshing endive salad with aged cheese is a quick and easy French-style salad to create. It consists of sliced Belgian endives, aged cheese, parsley, and a red wine vinaigrette dressing. It mixes the lightness and crunchiness of endives with the depth and content of matured cheeses like Comte/gruyere/emmental. Endive slightly bittersweet flavor pairs well with cheese.
This salad requires the following ingredients:
- 5 to 6 washed endives
- 3 ounces of aged cheese
- A handful of fresh parsley leaves coarsely chopped
- 3 tablespoons of olive oil
- 3 tablespoons of red wine vinegar
- Salt and pepper to taste
- Firstly, remove about 1/2 inch of the bottom of the endives and slice them into 2-3 inch pieces. The hearts or centers can be cut into halves or quarters as well.
- Use a lettuce spinner to dry the sliced endives after rinsing them once more to remove any dirt that may have remained between the layers.
- Use a fork to thoroughly blend the olive oil, vinegar, salt, and pepper for the red wine vinaigrette in a small bowl. They can also be combined in a little jar with a secure lid, and then shaken to ensure thorough mixing.
- In a salad bowl, combine the endives, aged cheese cubes, and parsley. Serve the salad right away after dressing it with red wine vinegar.
Preparation time: 10 minutes
Boston Lettuce and Endives Salad:
Tender Boston lettuce and crisp endive leaves are used to make this delicious salad. A pleasing balance of flavors is achieved in this salad by blending the mild and buttery flavor of Boston lettuce with the somewhat bitter flavor of endives. This light salad is a healthy option for anyone searching for a savory and light dinner because it is not only delicious but also rich in vitamins and nutrients.
Now let’s check the ingredients of this salad at a glance –
- 100 g Boston lettuce leaves
- 2 white endives
- 2 red endives
- 1 red apple
- 1/2 cup (90 g) red grapes
- 1/2 cup (50 g) roasted walnuts
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) cider vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) maple syrup
- 1 small garlic clove, finely chopped
- The Boston lettuce must first be shredded in order to make this salad. The red and white endive must then be cut in half, and the leaves must be broken. After that, the apple should be cut into thin wedges. It is necessary to cut the grapes in half to get the authentic sweet flavor. After that, the Boston lettuce, endives, apples, grapes, and walnuts should all be combined in a big bowl. Place the bowl aside.
- In a separate bowl, combine the mayonnaise, vinegar, mustard, maple syrup, and garlic. Mix the mayonnaise, vinegar, mustard, maple syrup, and garlic in a separate bowl.
- Pour the dressing over the salad and mix well when you’re ready to serve.
Preparation time:15 minutes
Roast Apple, Onion & Endive Salad:
It is a delightful dish with caramelized onions, crunchy endive leaves, and sweet roasted apples. The natural sweetness of roasted apples combines in this salad with the savory goodness of caramelized onions to create a pleasant flavor contrast. Fresh endive leaves to balance the flavor by adding a delightful crunch and a faintly bitter undertone. It is a great option for people who want a combination of sweet and savory flavors in their food.
The following items are needed for this salad:
- 1.2kg small red onions.
- 60ml (1/4 cup) extra virgin olive oil
- 2 1/2 tbsp fresh lemon juice
- 2 tbsp caster sugar
- 1.2kg small apples.
- 1 curly endive lettuce, outer leaves discarded, leaves separated, washed, dried
- 60ml (1/4 cup) fresh lemon juice
- 1 1/2 tbsp wholegrain mustard
- 1 1/2 tsp caraway seeds (see note)
- 250ml (1 cup) extra virgin olive oil
- Set the oven to 180 degrees Celsius. Slice the onions into tiny wedges while leaving the bases intact. The onions should be arranged in a single layer in a roasting pan. On top, drizzle half the oil and half the lemon juice. As a garnish, include 1/2 tablespoon of sugar.
- Make four or five wedges out of the apple halves. Remove and throw away the cores. Pour the remaining oil and lemon juice on top. Add some final sugar sprinkling. The onion and apple should be roasted for 45 minutes or until soft and lightly brown, switching the pans halfway through. Give it some time to cool.
- To prepare the dressing, combine the caraway seeds, mustard, and lemon juice in a bowl. While continuing to whisk, drizzle in the oil in a slow, steady stream until well combined. Season with salt and paper.
- In a large bowl, combine the onion, apple, and curly endive leaves. To serve, drizzle the dressing on top.
Frequently Asked Questions:
- Can endive be eaten raw in a salad?
You can eat endives either raw or cooked. Endives are an excellent complement to salads when eaten fresh since they are crisp and bitter. The bitter flavor of the endive softens into a delicate, nutty sweetness when it is cooked.
- Endive—is it a superfood?
Like other leafy greens, endive is full of fiber, vitamins, minerals, and phytonutrients that promote health. As with other leafy greens, endive is one of the healthiest foods you can eat. Because it provides minerals and has few calories, endive is a fantastic way to start a healthy diet.
- Which health advantages can endive salad offer?
This leafy green vegetable is rich in fiber, vitamin K, vitamin A, folate, and all of the B vitamins. As a result, it promotes better liver function, weight loss, bone strength, skin, and digestion. Because it provides minerals and has few calories, endive is a fantastic way to start a health.
- Who shouldn’t consume endive?
Endives are high in vitamin K. It’s advised to keep your vitamin K consumption under control and regular if you take blood thinners like warfarin. The reason for this is that vitamin K can interact with the anticoagulant effects of the medication you are taking (19).
- What foods complement endive well?
Endives go nicely with blue cheeses because the cheese’s saltiness balances the endive’s slightly bitter flavor. Besides this, they go well with various fruits especially citrus food.
To sum up, the best endive salad recipe, in summary, delivers a beautiful fusion of tastes and textures. It offers a light and delightful eating experience with its crisp, somewhat bitter endive leaves and a variety of fresh toppings. Endive salads can be filling and nutritious when they are paired with sweet fruits like apples or pears or when the richness of nuts and cheese is balanced. In order to enjoy a burst of freshness with each bite, try making an endive salad the next time you’re searching for a nice and wholesome dinner.