This salad is somewhat of a palate cleanser that pairs well with heavy dishes. It has bright, crisp flavors that cut through rich, buttery mains. The idea for an endive salad came from Discover Endive who sent me a Valentine’s Day bouquet of colorful endives (love that this bouquet was both beautiful and edible!). Endive is a sweet and nutty vegetable with a mildly bitter aftertaste. It can be served in a variety of ways and is absolutely delicious when paired with nuts and cheese.
In this salad, I used a combination of white and red endive for a pop of color.
I added the radishes for more bulk and crunch.
Ingredients: (makes small 4 servings)
1 bunch of radishes, washed and sliced
3 small endives, sliced
2 cups baby carrots, chopped in a food processor
1 small lemon (juice and zest)
1 bunch parsley, washed
1/4 cup extra virgin olive oil
salt and pepper
Directions: In a mixing bowl, toss the radishes, carrots, and endives together. Add a pinch of salt and pepper. Set aside.
To make the dressing, combine the lemon juice and zest, parsley and olive oil in a food processor. Pulse until it becomes creamy. Pour over the endive, radish, and carrot mix.
Toss the vegetables in the dressing until well coated. Garnish with a sprig of parsley and serve.
This salad is fairly basic, so feel free to add to it. It would be delicious as a main dish with toasted walnuts or pecans, and goat or blue cheese. You can definitely serve it as a snack, side or main dish.
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