Belgian Endive Salad Recipe

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Servings: 4


Cost per serving $0.86 view details
  • 1/3 c. White Wine Vinegar
  • 2/3 c. Extra virgin olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 4 x 3 oz Belgian Endives Assorted Wild or possibly Pickled Mushrooms Assorted fresh herbs and Pesticide-free edible Flowers Pickled Ginger, sliced
  • 1 x Plum Tomato


  1. Marinade: In a screw-top jar combine wine vinegar, extra virgin olive oil, salt and sugar. Cover and shake well. Set aside.
  2. Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. Turn endive a quarter turn and cut lengthwise again.
  3. This now forms 4 large "petals." Cut each quarter lengthwise again to create 8 "petals" which are still held intact by the base.
  4. Run cool water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 min, spooning marinade over endive twice. Remove endive from marinade with a slotted spoon. Drain on paper towels, patting gently to remove excess marinade.
  5. On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms over endive. Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. Arrange ginger on each endive near base.
  6. Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a tomato quarter over base of each endive to create a "vase."


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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 4 servings
Calories 330  
Calories from Fat 319 97%
Total Fat 36.07g 45%
Saturated Fat 4.98g 20%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 295mg 12%
Potassium 88mg 3%
Total Carbs 1.9g 1%
Dietary Fiber 0.4g 1%
Sugars 1.41g 1%
Protein 0.3g 0%
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