Endive Salad Recipes

Endives have been used in a variety of recipes all across the globe. The Belgian endive, looks like a thin white cylinder of pale green leaves, tightly packed together. They can be cooked or eaten raw as salads. Endives have a tangy taste and can add a fresh characteristic to salads.

Endive salads are quite common and are enjoyed in many parts of the world. The combination of endives with lettuce, watercress or arugula serves as a perfect salad treat. It is low in calories and has several other essential nutrients. A mixture of various oils and vinegar, is commonly used as endive salad dressing. Walnut oil, sunflower oil or olive oil can be used for this purpose.

Ingredients:

• 6 medium endives
• 3 oz walnut halves
• 3 tablespoons walnut oil
• 3 tablespoons sunflower oil
• 1 teaspoon Dijon mustard
• 1 tablespoon champagne vinegar
• 7 oz Roquefort cheese
• Salt
• Pepper

Directions:
Separate the endive leaves and cut them into small pieces. Place the endive leaves in a salad bowl. Crumble Roquefort cheese and put it on the endive leaves along with walnut halves. Now, combine salt, pepper and Dijon mustard in a bowl. Add champagne vinegar slowly into it, followed by both the oils. Mix them well. This is your vinaigrette, ready to be poured on the salad when served. Enjoy the endive salad with walnuts and cheese.

Ingredients:

• 5 to 8 endives
• 1 tablespoon caramelized pecans
• 1 tablespoon blue cheese
• ½ tablespoon red pepper, sliced
• ½ avocado, sliced
• Lemon juice dressing

Directions:
Wash the endives and cut them into ¼ inch pieces. Place the endives in a salad bowl. Add thin slices of red pepper and avocado to it. Now, cover with crumbled blue cheese. Add the caramelized pecans and a teaspoon of lemon juice dressing on serving.

Ingredients:

• 2 Belgian endives
• 2 tablespoons shallot, finely chopped
• ½ cup blue cheese, crumbled
• ½ cup dried cranberries
• 1 cup pecans, chopped and toasted
• 10 ounces baby spinach

• ¼ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon pure maple syrup
• Salt and pepper

Directions:
Combine oil, vinegar, shallot, maple syrup, salt and pepper in a large bowl and whisk them together. Now, add the endives and spinach and toss. Sprinkle the salad with cranberries, pecans and blue cheese.

Ingredients:

• 4 Belgium endives, leaves separated
• ½ cup walnut halves
• 2 ripe and buttery Comice pears

• 1 teaspoon black pepper, freshly ground
• 2 large bunches of watercress, stemmed
• ½ cup olive oil
• ¼ cup walnut oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon sherry vinegar
• 12 oz blue cheese, crumbled
• Salt

Directions:
In a small bowl, combine olive oil, walnut oil, the two vinegars, salt and pepper to make the vinaigrette. In a small skillet, place walnuts for about 10 to 15 minutes, until lightly toasted. Now, toss the endives and watercress with vinaigrette and place them on individual plates.

Slice the pears, and place the slices on top of the endives. Sprinkle the salads with crumbled cheese and walnut pieces. Finally drizzle it with some more vinaigrette and your endive salad is ready!

Endive salad calories are quite low and hence it is considered as one of the healthiest salads. So what are you waiting for? Pick up some recipe from above and try them to earn some complements!