Belgian endive salad

    25 min

    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.

    10 people made this

    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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    Reviews in English (9)


    When I make a recipe and enjoy it so much that I say to myself, "Ooooh, I've GOT to remember this one!" that's a 5-star recipe. And this is one of those recipes. This inarguably has a definite Italian flair to it with its olive oil, fresh oregano, Parmigiano-Reggiano, radicchio and arugula - which could be part of the reason I enjoyed it so much. Impressive, elegant salad with a sophisticated ingredients list, all carefully coordinated to work their collective magic. The dressing is outstanding, using my preferred ratio of 3:1 olive oil to vinegar. To see that it steered away from the heavy and sweet (in my opinion) balsamic vinegar was welcome. I did cut back on the Dijon to 1 teaspoon and on the fresh oregano as well - no criticism of this fabulous recipe, just a matter of personal taste. I added some fresh garlic I had mashed into a paste with a little salt and the back of my chef's knife. Belgian endive, arugula and radicchio are rather pricey - and particularly attractive too. I thought it would be a shame to chop them up. Rather, I made this a composed salad, trying as well as my limited talent in that regard would allow, to arrange it into a pretty presentation on the salad plate. The pine nuts took just a couple of minutes to toast in the microwave. As for the Parmigiano-Reggiano, I preferred to make big shavings of it rather than grate it. This truly was a memorable salad, one that rivals some I've had in some of the finest restaurants in the country.  -  11 Jun 2010  (Review from Allrecipes US | Canada)


    This was very good and a nice change of pace. You need to like your salads with a bite, though--all the lettuces are bitter greens. It tastes pretty mustardy at first, so I'd suggest letting it sit for about 15 min. or so to let the dressing mellow. The cheese and pine nuts make this salad. Next time, I'll increase the oregano and add some fresh basil. This was even good the next day--it didn't get soggy and the cheese had a stronger flavor.  -  03 Jun 2008  (Review from Allrecipes US | Canada)


    I like the idea of this, but it's far too bitter for our tastes. If you want to add something to perk it up from all that bitterness substitute some lettuce like butter lettuce or a red leaf lettuce for one of the ingredients. I know it won't be the same salad, but not all of us like things that are bitter.  -  04 Sep 2008  (Review from Allrecipes US | Canada)