Best 9 Classic Endive Salad Recipes

Welcome to the world of classic endive salads! Endive, with its crisp texture and slightly bitter flavor, is a versatile leafy green that shines in salads. In this article, we'll take you on a culinary journey to explore the diverse and delicious ways to prepare this timeless dish. From simple vinaigrette dressings to decadent creamy sauces, from crunchy walnuts to tangy blue cheese, we'll guide you through a range of flavor combinations and techniques to create the perfect endive salad for any occasion. Get ready to elevate your salad game and indulge in the delightful symphony of flavors that await you!

Check out the recipes below so you can choose the best recipe for yourself!

ENDIVE SALAD

Endive Salad image

Colorful endive leaves are drizzled with an easy, no-cook dressing.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4-6

Number Of Ingredients 5

Ingredients

3 green endives
3 red endives
1 lemon, juiced (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt

Steps:

Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

WARM ENDIVE SALAD

Warm Endive Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 9m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 endives, trimmed and halved lengthwise, each half then split and fanned a bit
Walnut, grape seed, or extra-virgin olive oil, for brushing greens
Salt and pepper
2 tablespoons white wine vinegar
2 ounces chopped walnuts, available in small pouches on baking aisle
12 large seedless red grapes, halved

Steps:

Preheat grill pan or large nonstick skillet over medium high heat.
Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

RED AND WHITE ENDIVE SALAD

Red and White Endive Salad image

This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Provided by Ruth Cousineau

Time 15m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons white-wine or Champagne vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil (preferably French or mild)
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
1 tablespoon finely chopped chives

Steps:

Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
Just before serving, add endives and herbs, tossing to coat.

WILTED ENDIVE SALAD

Wilted Endive Salad image

The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 bacon strips, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion
2 tablespoons tarragon vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive, torn
4 slices bread, cubed and toasted

Steps:

In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MY FAVORITE ASPARAGUS

My Favorite Asparagus image

Provided by Michael Symon : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE

Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD

Chicken, Belgian Endive, and Grape Grain Salad image

This hearty yet light grain salad incorporates lots of yummy early fall flavors and is a great use of underrated ancient grains like barley and buckwheat. I love the touch of bitterness from the endive contrasted with the sweetness of the grapes and cranberries. This makes enough for two lunch-sized servings or four smaller side dishes.

Provided by Diana Moutsopoulos

Categories Grain Salads

Time 10m

Yield 2

Number Of Ingredients 13

Ingredients

1 cup cooked barley
1 cup cooked buckwheat
1 cup chopped cooked chicken breast
1 cup red grapes, halved
2 medium heads Belgian endive, halved and shredded
4 stalks green onions, chopped
¼ cup dried cranberries
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons olive oil
½ lemon, juiced
2 teaspoons honey (optional)
salt and freshly ground black pepper, to taste

Steps:

Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

Nutrition Facts : Calories 802.6 calories, Carbohydrate 121.8 g, Cholesterol 52.5 mg, Fat 23.2 g, Fiber 30.9 g, Protein 40 g, SaturatedFat 4.3 g, Sodium 168.9 mg, Sugar 12 g

ENDIVE AND GRAINY MUSTARD SALAD

Endive and Grainy Mustard Salad image

A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

6 heads Belgian endive
2 hard-boiled eggs
1 tablespoon chopped flat-leaf parsley
1 teaspoon grainy mustard
1 teaspoon red-wine vinegar
4 teaspoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.
Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.
Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.

BELGIAN ENDIVE SALAD

Belgian Endive Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose the right endives: Look for firm, crisp endives with tightly closed leaves. Avoid any that are wilted or have brown spots.
Wash the endives thoroughly: Rinse the endives under cold water to remove any dirt or debris. Be sure to dry them thoroughly before assembling the salad.
Use a sharp knife to cut the endives: This will help to prevent the leaves from tearing.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the delicate flavor of the endives.
Serve the salad immediately: Endive salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and endives separately and assemble the salad just before serving.

Conclusion:

Endive salad is a classic French dish that is both simple to make and delicious. With its slightly bitter flavor and crisp texture, endive is a perfect salad green. This recipe provides a basic framework for a classic endive salad, but you can feel free to customize it to your own taste. Try adding different ingredients, such as nuts, seeds, or cheese. You can also experiment with different dressings. No matter how you choose to make it, endive salad is sure to be a hit at your next party or gathering.