Endive salad is the side dish that you didn’t know you need in your life. It’s easy to make, has few ingredients, but it’s still healthy and delicious with interesting flavor combinations that keep you coming back for more.
Endive is a winter vegetable that is in the same family with chicory. It’s not quite lettuce or cabbage, but it makes a good base for a salad with its bitter leaves and crunchy texture. Add some delicious blue cheese and two ingredient dressing, and you have yourself a winning salad that is simple to make.
And because endive can be pricey, endive salad is a salad you can flex on your guests with. It’s higher price than its other lettuce or salad bases is because it can be kind of delicate and it’s fancy (like French things tend to be), but the salad can be stretched to feed a decent sized group, so don’t worry about your wallet too much. Enjoy this with my chicken provencal and a baguette, and you will feel so fancy and French!
Ingredients:
1 lb of endives
1/4 cup of olive oil
Juice of 1/2 lemon
3/4 cup of blue cheese, crumbled
Salt and pepper to taste
Instructions:
- Slice the endive by cutting off the hard, root end and separate the leaves. No need to cut the leaves into smaller pieces. This is a fork and knife salad.
- Combine olive oil, lemon juice, salt and pepper in a jar and give it a good shake or whisk the ingredients together in a bowl.
- Arrange endive leaves and evenly distribute the crumbled blue cheese amongst the leaves. For a beautiful presentation, do this on a platter that is large enough so the leaves barely overlap.
- Drizzle the lemon and olive oil dressing over the top and serve your oooo lala fancy endive salad.
If you like this, be sure to try my fancy arugula salad too!
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