Belgian endives are native to France and the Netherlands as well as inexpensive compared to the U.S. They are commonly consumed winter and spring vegetables. Eat raw or as an au gratin*.


Salade d'Endive Belge et Noix (French)
Andijvie en Walnotensalade (Dutch)

Serves 6

3 Tbs. (45 ml) organic apple-cider vinegar
1 tsp. (5 ml) Dijon mustard
ground black pepper
5 Tbs. (75 ml) olive oil
6 heads Belgian endive, trimmed, cut on the bias into 1-inch (2,55 cm) half-moons
1/2 cup (100 g) organic toasted walnut pieces, chopped

1. In a bowl, whisk the vinegar, mustard and black pepper.
2. Whisk in the olive oil.
3. Toss the endive, apples, and walnuts together in a serving bowl.
4. Drizzle with the dressing, toss well, and serve. 

*Belgian endives pairs well with onion, pear, apple, cranberries, herbs such as basil and thyme, walnuts, pecans, butter, cream based sauces, olive oil, prosciutto, lamb, poultry and gorgonzola, manchengo, blue and feta cheeses.

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