Chicory and endive are both types of leafy green vegetables that belong to the Compositae family, and they can be used in a variety of culinary dishes. A chicory and endive salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner.
To make a chicory and endive salad, you will need two heads of chicory and two heads of endive, as well as some toasted almonds and crumbled blue cheese for added crunch and flavor. You will also need a honey mustard vinaigrette to dress the salad. To make the vinaigrette, whisk together some dijon mustard, honey, and white wine vinegar, and slowly drizzle in some olive oil while whisking constantly until the vinaigrette is well emulsified. Season with salt and pepper to taste.
To assemble the salad, wash and tear the chicory and endive into bite-sized pieces, and combine them in a large salad bowl with the almonds and blue cheese. Drizzle the honey mustard vinaigrette over the top of the salad, and toss to coat the ingredients evenly. Serve the salad immediately, or refrigerate until ready to serve.
This chicory and endive salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The slightly bitter flavor of the chicory pairs well with the mild and slightly sweet flavor of the endive, and the honey mustard vinaigrette adds a tangy and slightly sweet note to the dish. The toasted almonds and crumbled blue cheese add crunch and richness to the salad, making it a satisfying and satisfying meal. Enjoy!
Here is a simple recipe for a chicory and endive salad with a honey mustard vinaigrette:
Chicory and Endive Salad with a Honey Mustard Vinaigrette
- 2 heads of chicory washed and torn into bite-sized pieces
- 2 heads of endive washed and torn into bite-sized pieces
- 1/2 cup of toasted almonds roughly chopped
- 1/2 cup of crumbled blue cheese
- 1/4 cup of honey mustard vinaigrette see recipe below
- Honey Mustard Vinaigrette:
- 2 tablespoons of dijon mustard
- 2 tablespoons of honey
- 1/4 cup of white wine vinegar
- 1/2 cup of olive oil
- salt and pepper to taste
- In a small bowl, whisk together the mustard, honey, and vinegar until well combined.
- Slowly drizzle in the olive oil, whisking constantly, until the vinaigrette is well emulsified.
- Season with salt and pepper to taste.
- In a large salad bowl, combine the chicory, endive, almonds, and blue cheese.
- Drizzle the honey mustard vinaigrette over the top of the salad, and toss to coat the ingredients evenly.
- Serve the salad immediately, or refrigerate until ready to serve.
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