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Endive is for almost all of us an acquired taste. It’s bitter, y’all. But for anyone who likes their lettuces a bit on the astringent side, it’s just addictive.
Before delving into this particular salad, I’ll suggest starting off by adding small amounts of endive to a salad you already know you like – for my fam it’s a base of loads of thinly sliced romaine hearts. One I have laid down that foundation I can wiggle in various other lettuces from endive to spinach to watercress to arugula, and they all get eaten.
Some are actually liked now – some merely tolerated (radicchio, I’m looking at you). But I keep making my little gateway salads because while I love romaine, I also don’t want to get salad-ennui (look it up; it’s a thing {don’t look it up; it’s not a thing}).
Further to this idea, if you wanted to double the dressing and add 2 heads of hearts of romaine, thinly slivered, that is absolutely delicious and I’m just sorry I didn’t get a photo for you. That’s the salad my kids can get behind. This one is for me, and for when I have people over who like a fresh-slappy salad.
I wouldn’t cut the endive more than an hour or so before making this salad, as it browns more quickly than most lettuces. And sliced pear browns even more quickly, so that’s a right before you serve thing. However, because there is some citrus in the dressing, which slows down browning in everything from fruit to vegetables, you could actually dress the whole thing and let it hang out in the fridge for around 1/2 an hour before serving. Let is sit for about 10 minutes before serving to take the chill off.
I am a little bit of a chervil nerd. I use this slightly anise-y delicate herb in loads of dishes whenever I can find it. If you can’t find it, do not feel sad – use parsley. I’m also thinking some chopped, delicate fennel fronds (those feathery bits) would be good, if you happen to have just de-fronded a fennel bulb (that sounds wrong).
What to Serve with Endive Salad
What to serve this with? This salad is great with rich winter meals. Try it with:
- Scallop and Pancetta Kebabs with Balsamic Glaze
- Classic Lasagna with Turkey Sausage
- Spinach and Cheese Stuffed Shells
- Garlicky Roast Chicken with Shallots and Potatoes
- Moroccan Lamb and Butternut Squash Stew
- Orange Thyme Rack of Lamb Chops
- Filet Mignon with Pistou and Green Salad
- Creamy Spinach, Sundried Tomato and Shallot Chicken
Endive Salad with Pear and Creamy Herb Dressing
Ingredients
- 3 tablespoons sour cream
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 shallot minced (about 2 tablespoons)
- Kosher salt and freshly ground pepper to taste
- 6 large heads endive thinly sliced crosswise
- 2 pears quartered, cored, and thinly sliced crosswise
- 2 tablespoons minced chives
- 3 tablespoons roughly chopped chervil
Instructions
- In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
- In a large bowl combine the endive, pears, and half the chives and chervil. Add the dressing and gently toss to combine. Transfer to a salad bowl, or individual serving plates and sprinkle with the remaining chives and chervil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
