More often than not, Endive gets a bad rap. I think though, it’s because it is a misunderstood veggie. Oh sure, you glance at it sitting there on the shelf in the store, but you pass it by, don’t you? And, how is it pronounced: Ahn-deev or En-dive? Is it a po-tay-to, po-tah-to type of thing? Maybe.
I’ll be honest, I too, passed this veggie up in the store not knowing what to do with it or how it would taste. Until my cousin came for a visit to America and made this salad for the family. WHOA!
Since then, this salad is a staple in our family and one that is made often. Each time, it’s a little different but basically the same. The little mandarines compliment the slight bitterness of the endive but it isn’t overpowering.
This is a simple and quick salad to put together on a warm summer evening or for a cool spring brunch. Endive is full of Vitamin C and adding the mandarines gives it a little bit more, and who couldn’t use a little bit more Vitamin C?
- 2 - 4 medium sized Begian Endive
- 1½ tsp. lemon juice
- 1½ tsp. white wine vinegar
- ½ Tbs. Safflower oil
- ½ - 1 Tbs. agave nectar OR honey
- pinch each of salt, ground nutmeg and fresh cracked pepper
- about 8 - 10 canned mandarine pieces (in light syrup)
- 1 Tbs. canned mandarine syrup
- 1 Tbs. coarsley chopped Italian parsley
- Slice endive in ¼ inch slices crosswise, working your way down to the core. Discard hard center once you get close to the core, but keep the outer leaves. Rinse leaves well in cold water,
- In a jar with a tight fitting lid, combine remaining ingredients except for the mandarine pieces. Shake well.
- Place endive in bowl adding mandarine pieces. Add dressing and toss to coat. Sprinkle parsley over top and serve.
Since the leaves are quite dense, this salad keeps well overnight for leftovers.