Have you ever actually eaten an endive? Or do you just skim your eyes past them in the grocery store?
Or . . . is it possible you have never even heard of an endive (like me before coming to France)?
It’s a bitter type of lettuce grown without sun, and although I shared a recipe for it cooked with ham and cheese here, it is more commonly eaten in France as a cold salad. And I’m about to show you the tastiest way.
Take about 5 medium endives, cut the core out at a slant like so, then chop them into rounds and wash them.
My salad spinner is an indispensable part of my kitchen – I hate soggy salads.
And, you don’t truly need the balsamic vinegar but it does help to make the dressing a little runnier. Don’t put much more than a teaspoon though, or it will be sour, which would perfectly well for a different salad, but not for this one. (I poured too much here and it was sour).
- 5 endives
- 1 pear
- ⅔ cup diced Swiss cheese
- 1 heaping Tablespoon dijon mustard
- 1 teaspoon balsamic vinegar (optional)
- 4 Tablespoons bland oil, like canola
- Wash and cut endives.
- Wash and dice pear.
- Dice cheese.
- Combine dressing ingredients.
- Serve as a side dish to meat.