Reviewed: Feb. 26, 2009

Tasty! Different & fine dining like. Easy and elegant

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Wendy

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

Made this last night for dinner. I tried the dressing before adding it to the pan and found it bitter (could be because I eye-balled the lemon juice) so I just added a dash of sugar. First time I've eaten endive and I will make it again! UPDATE: I had to change my four stars to five stars because my mom and I were craving this recipe so I made it again and this time measured everything exact and didn't add the sugar and everyone at home loved this recipe! Thank you for a delicious healthy recipe.

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Gida

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

Very different. First time eating endives and certainly not the last. This recipe was really tasty. cannot keep leftovers.

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Annie C

Home Town: Quebec, Quebec, Canada

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Reviewed: Nov. 2, 2008

Sorry, did not like this at all. It was mostly tasteless with bitter bits and the flavour of mustard was not complementary at all. I will definitely not be doing this again.

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mnkutreva

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Reviewed: Sep. 18, 2008

The pine nuts made it a bit more bitter than it should have been, but overall it was quite good.

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TaniaDudina

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Reviewed: Jan. 3, 2008

very good & very simple. i had a friend from france over for part of the holiday break & honored him with a french inspired theme to our menu. he truly enjoyed it and thank me for this dish. he grew up eating endive & had not had it for awhile. although he had never had it any way but raw. after thinking about this, i thought it would be nice to make this same recipe again in the future without cooking the endive, which gets soggy & runny very quickly anyhow.

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trollmother

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

As written, 4 stars. try adding proscuitto- definite 5 stars that way!

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Lindsay

Cooking Level: Intermediate

Home Town: Bedford, Nova Scotia, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 7, 2007

This salad was different and my family enjoyed it. I had a hard time finding belgian endive. Very different flavors, but tasted really good!

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Jun. 19, 2007

This was definitely different, which I usually like, but I would not make these again. My fiancee didn´t finish the leftovers, he never leaves leftovers in the fridge for more than a day.

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Jun. 11, 2007

I did not care for this one at all. An expensive mistake considering the price of endive.

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Nelleen

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Reviewed: Apr. 27, 2007

This is SO good! Yum!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 14, 2007

Yummy! I made this for a dinner party last night for the first time and was a little worried because of the reputation of the endive to have such a bitter taste. However, it was a hit! You do have to like the cabbage-type flavor though.

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lael17

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Reviewed: Jan. 20, 2007

We loved this! Such a great combination of flavors and not bitter at all. The texture was just wonderful (that's what I love about endive). I didn't toast the pine nuts, because I prefer the flavor of them raw; I just tossed them in at the end. I'll definitely be making this again.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 16, 2006

What am I missing? The endive was bitter. Should I be using a particular kind of endive? Think I will try again with a great dressing I use of equal parts honey, lemon juice and olive oil. This dressing is magic over pork tenderloin, vegetables and all kinds of things. Maybe it will reduce the endive bitterness. Also rings didn't work. Everything fell apart.

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Dede Ranahan

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Reviewed: Apr. 26, 2006

I cannot cook a new recipe and talk on the phone at the same time because I ALWAYS screw up. I suppose this qualifies me as a non-multi-tasker. This dish called for pine nuts which I planned on subbing (allergy reasons) with sunflower seeds. However, I also made an orzo side tonight and while cooking, my phone rang and dopey me, put the sunflower seeds into that dish instead. Realizing my mistake, I quickly cooked up some bacon in the microwave and sprinkled it over the salad. Believe it or not, I really do have a point to my review which is, how much we all loved this simple, yet wonderful recipe. This was my first attempt using endive (always heard it was bitter-not so cooked like this) and I'm thrilled I did because my family absolutely loved it in spite of the deletion/addition factors. The bacon added a nice touch, so next time, I'll be using both ingredients. Thanks so much "A c r h"!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 3, 2006

Try this and it was great, easy and something different.

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portkent

Cooking Level: Expert

Home Town: Galashiels, Selkirkshire, Scotland, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 2, 2006

Had this salad last night at my dinner party and what a hit! Everyone loved it....a great way to start a lambchop dinner! Try it...you will LOVE it!

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cinful fitz

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Reviewed: Mar. 20, 2006

Bought Belgian Endive for the 1st time & tried this recipe. It was delicious & so easy to prepare. I used toasted almonds as that's what I had on hand...will definetely make it for the family!

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MCBETH3966

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Reviewed: Feb. 8, 2006

Who ever knew that something this simple could be so delicious? I realized at the last minute that I was out of red wine vinegar...I substituted regular white vinegar with a dash of pinot noir (no problem). I also decided to spruce it up a little bit at the end by adding a few fresh bacon bits. Will definitely try this salad again...maybe with warm bacon vinaigrette the next time?

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