Nutty Endive Salad


Endive is a type of hearty, bitter lettuce.  Depending on which you get, the bitterness will vary.  It is not a favourite of all but it is typically a winter lettuce and one of my favourites.  I enjoy the very leafy, green variety with a bit of minced garlic, olive oil, and balsamic.  This particular variety is a Belgian endive and is even more bitter.

So why eat this bitter lettuce?  First, it is adorable and works really well to make a beautiful dish.  Second, it pairs nicely when a heavier meat dish is served.  Third, you can use the leaves as individual portions.  Finally, they have a lot of vitamin A and C!

So once these little guys are washed, cut and separated, arrange them nicely on a large plate.

To off-set the bitter taste a bit, use a really good quality balsamic.  I have several kinds at home.  This one in particular is thick, sweet and almost syrup-like.

Give the salad a healthy drizzle along with a good sprinkle of salt and pepper.  Top with about 1/3 C of asiago cheese.  I like the thick flakes of it on my salad.

Next, toast 1/3 C of slivered almonds for a few minutes in a pan and chop them coarsely.

Sprinkle the almonds on top of the salad and finish it with a healthy drizzle of olive oil (about 3-4 Tbsps).

You and your company can either serve the salad onto individual plates or treat it as finger food by grabbing a leaf that will be filled with nuts, cheese and sweet balsamic.

Nutty Endive Salad

author: Eve@DivineDiuum


2 endive

1/3 C slivered almonds (toasted and chopped)

1/3 C asiago cheese

3 Tbsps sweet balsamic

3 Tbsps olive oil

Salt and pepper


  1.  Wash and cut endive in half.
  2. Remove the core and separate leaves.
  3. Arrange leaves on a large plate.
  4. Sprinkled with toasted almonds and cheese.
  5. Sprinkle salt and pepper on top.
  6. Drizzle olive oil and balsamic evenly over the salad.

Calories 423

Protein  12.9 g

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