Endive is incredibly nutritious! The leaves are rich in fiber, vitamins, minerals, and phytonutrients. It's an especially potent source of vitamin K, and is also packed with vitamin A, vitamin C, and folate.

Can I eat endive raw in a salad?

Yes! Endives can be enjoyed raw or cooked. In salad, we love munching on them raw, as they are perfectly crunchy and have a crisp, bitter taste.

How do I cut endive for a salad

It is very simple! Here we just cut off the ends and pull the leaves apart, leaving them whole. They are rather small so they can be enjoyed whole.

What foods pair well with endive?

Blue cheese is one of the best pairings for endive. The saltiness of the cheese softens the bitterness of the lettuce. Sweet and tart apples and toasted walnuts pair perfectly with both the bold blue cheese and endive.

Endive Apple Salad

Description

This delicious endive salad recipe is so crunchy, punchy and flavorful! Paired with apples, and toasted walnuts in a light and creamy yogurt-blue cheese dressing, perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale

4 large endives
1 apple- honey crisp, gala, or similar
¼ cup, red onion, very thinly sliced (or sub-green onion)
⅓ cup toasted walnuts ( or sub hazelnuts, pecans)
¼ cup Italian Parsley

Dressing

2 ounces blue cheese, finely crumbled (or sub goat cheese)
½ cup yogurt, whole milk
1 small garlic clove, grated or finely minced
1 teaspoon Worstishisire sauce
1 teaspoon lemon juice
½ teaspoon ground mustard
¼ teaspoon sea salt, more to taste
½ teaspoon pepper
1–2 tablespoons Olive oil or water to thin

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Instructions

Make the dressing, either whisking ingredients together in a medium bowl or blending in the blender. Add water or olive oil, to thin the dressing ( this makes this easier to lightly coat the endive). After thinning, taste for salt, and add a pinch more -you want it slightly salty. If using goat cheese, you’ll likely need more salt.
Trim the ends off the endive, and pull apart the leaves ( leave the leaves whole) and place in a large bowl. Cut the apple into quarters, core, and thinly slice, add to bowl along with thinly sliced red onions, parsley and walnuts.
Add a little dressing at a time, tossing to coat each leaf lightly, but well. You will not need all the dressing. Taste for salt and pepper one more time.
Serve in the bowl or divide among plates, piling up high. Sprinkle with fresh cracked peppercorns.

Notes

The dressing will last 7 days in the refrigerator in an airtight container or jar ( great as a dip!).

To take the “bite” out of the red onions, soak them in a little salted water, or vinegar water while you prep the salad.

For extra blue cheese flavor- add crumbled blue cheese to the salad it self, or sprinkle over top at the end.

The yogurt gives the salad its “tang”. If you are substituting something else for yogurt, you may need to add acid ( lemon or vinegar) to taste.

Nutrition

Serving Size: 1 ½ cups
Calories: 228
Sugar: 6.8 g
Sodium: 266.8 mg
Fat: 13.3 g
Saturated Fat: 2.9 g
Carbohydrates: 23.2 g
Fiber: 4.4 g
Protein: 7.8 g
Cholesterol: 7.6 mg