Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

February 15, 2012 • 4 comments

Recently I received a gorgeous bouquet of California endive as a gift and was excited to prepare it my favorite way with sweet salad ingredients to balance the leaves’ mild bitterness.

Endive is available fresh year round at many major supermarkets and specialty stores. Wrap the heads in damp paper towels, place in a plastic bag, and it should last 10 to 14 days, much longer than most salad greens. When eating endive raw, be sure to discard the bitter core.

Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette

For vinaigrette:

2 tablespoons (28 ml) fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 pinch salt

1 tablespoon (15 ml) extra-virgin olive oil

For salad:

3 large heads red and white endive, cut on an angle into 1-inch wide strips (5 1/2 cups, or 275 g)

1/3 cup (45 g) crumbled blue cheese

1/3 cup (37 g) chopped candied or honey roasted pecans

2 tablespoons (6 g) chopped chives

8 peeled, roasted red baby beets, quartered

To make dressing: Whisk lemon, honey, mustard, pepper, and salt in a small bowl. Slowly drizzle in oil, whisking to emulsify.

To make salad: Combine endive, cheese, pecans, and chives in a large bowl.

Pour vinaigrette over salad and toss together. Portion onto plates or into bowls and arrange beets around salad. Enjoy immediately.

Total Prep and Cook Time: 15 minutes

Makes 4 servings

Nutrition Facts (per serving): 173 calories, 13 g total fat, 3 g saturated fat, 0 g trans fat, 333 mg sodium, 8 mg cholesterol, 11 g total carbohydrate, 5 g fiber, 4 g protein, 7% DV iron, 11% DV calcium, 33% DV Vitamin A, 18 % DV Vitamin C.

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Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: February 15, 2012

• Yield: 4 servings (4 Servings)
• Prep: 15 mins

Recently I received a gorgeous bouquet of California endive as a gift and was excited to prepare it my favorite way with sweet salad …

Ingredients

• 2 tablespoons (28 ml) fresh Lemon Juice 28 ml
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresly ground black pepper
• 1 pinch salt
• 1 tablespoon (15 ml) extra-virgin olive oil
• 3 large heads red & white endive cut on an angle into 1-inch strips (5 1/2 cups, or 275 g)
• 1/3 cup (45 g) crumbled blue cheese
• 1/3 cup (37 g) chopped candied or honey roasted pecans
• 2 tablespoons (6 g) chopped chives
• 8 peeled roasted red baby beets quartered

Instructions

1. To make dressing: Whisk lemon, honey, mustard, pepper, and salt in a small bowl. Slowly drizzle in oil, whisking to emulsify.
   
2. To make salad: Combine endive, cheese, pecans, and chives in a large bowl.
   
3. Pour vinaigrette over salad and toss together. Portion onto plates or into bowls and arrange beets around salad. Enjoy immediately.
   

• Cuisine: American
• Course: Salad
• Skill Level: Moderate