It was just a couple of months ago, that I ate endives for the first time. A Belgian friend introduced me to this lettuce-like vegetable that belongs to the chicory family and has this unique, slightly bitter taste. She even prepared for me one of the most popular Belgian dishes; endive ham au gratin.
When I came across some beautiful endives the other day, I just couldn’t leave the grocery store without buying them. I knew right away what I wanted to make with those fresh and gorgeous vegetables. A delicious salad with endives, beetroots and green apple.
The slight bitterness of endives, tha natural sweetness of beets and the tangy, crispy notes of the green apples create this amazing and perfectly balanced winter salad.
This colorful salad could be the perfect addition to your Christmas or Thanksgiving table. If you are looking for a creative alternative to the traditional coleslaw or green salad, you just found it. Give it a try and you won’t be disappointed!
- 4 heads Belgian endive, cored and chopped
- 1 green apple, cored and thinly sliced
- 4 medium beets, roasted, peeled, and cut in wedges or half-moons
- 3 tbsp seeds (sunflower & pumpkin)
- 2 tbsp raisins
- 2 tbsp white vinegar
- 2 tsp mustard
- 1 tsp minced fresh tarragon
- 7-8 tbsp extra virgin olive oil
- freshly ground black pepper
- In large serving bowl, combine endives, apple and beets.
- In a small bowl, whisk together the vinegar, mustard, salt to taste and tarragon until combined well. Whisk in the olive oil and add freshly ground pepper to taste.
- Stir the dressing well, pour enough over the salad and toss to coat.
- Garnish with seeds and raisins and serve immediately.