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Classic Endive Salad
Classic Endive Salad
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Prep Time:
10 minutes
Total Time:
10 minutes
Tangy Belgian endive salad with a Provencal flair from anchovy vinaigrette.
Ingredients:
  • 6 heads of Belgian endive
  • 2 to 3 tablespoons extra virgin olive oil
  • 2 teaspoons sherry vinegar (optional)
  • 1/4 teaspoon finely minced fresh garlic
  • 6 to 12 small oil-packed salted anchovy fillets (jarred or canned), to taste
  • 1/2 teaspoon salt
  • Pinch freshly ground black pepper
Instructions:
  • Prepare the dressing by combining minced garlic, olive oil, chopped anchovy fillets, salt, pepper, and sherry vinegar in a large serving bowl. Allow the flavors to meld for about 5 minutes while you prepare the endives.
  • Prepare the endives by removing and discarding any outer leaves that appear tired. Trim and discard the hard root end, then slice the endives into 1-inch wide pieces. For any thick core ends, cut them into halves or quarters as needed.
  • Combine chopped endive leaves with dressing in a serving bowl and gently toss until all leaves are coated. Serve promptly.

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