NUTTIN’ BUT LOVE FOR THIS 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
1/3 C slivered almonds (toasted and chopped)
1/3 C asiago cheese
3 Tbsps sweet balsamic
3 Tbsps olive oil
Salt and pepper
- Wash and cut endive in half.
- Remove the core and separate leaves.
- Arrange leaves on a large plate.
- Sprinkled with toasted almonds and cheese.
- Sprinkle salt and pepper on top.
- Drizzle olive oil and balsamic evenly over the salad.
Protein 12.9 g