Belgian endive salad

Belgian endive salad


9 people made this

About this recipe: This salad has the perfect combination of flavours and textures. Red chicory is tossed with Belgian endive, rocket, Parmigiano Reggiano and pine nuts in a tangy salad dressing.


Serves: 4 

  • Vinaigrette
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 50g chopped red chicory
  • 50g chopped Belgian endive leaves
  • 40g chopped rocket
  • 4 tablespoons freshly grated Parmigiano Reggiano cheese
  • 4 tablespoons toasted pine nuts

Prep:25min  ›  Ready in:25min 

  1. For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
  2. Toss together the red chicory, Belgian endive, rocket, grated Parmigiano Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

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