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"This brilliant salad is easy to prepare, delicious, healthy and goes with anything. Traditionally French, perfect anytime of the year. This recipe is also easily expandable, as it is generally, one endive per person." — A c r H
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1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 tablespoon lemon juice
3 tablespoons extra-virgin olive oil, or as needed
salt and pepper to taste
4 heads Belgian endive
1/3 cup pine nuts
1 tablespoon chopped fresh parsley, for garnish
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?
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.
44 Ratings
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.
I was given some endive, and I had no idea what to do with it. First I just chopped some up in a salad, but I didn't like it that much. This warm version was much better! The dressing is also very tasty, but the dish is a bit rich overall, so it's good to eat in small portions.
This recipe is so simple, yet delicious! I added sauteed cooking pears and used a mixture of wholegrain and english mustard. It was mind blowingly delicious! Thanks so much
My issue with this is not so much the pine nut and endive pairing - it's a nice idea to complement the bitterness and austerity of endive with the full richness of pine nuts. The issue is the dressing, which is too sour and only highlights the bitterness in the endive. Dressing needs to be sweetened with maybe honey or maple syrup. Or alternatively, make the dressing a little creamier with a touch of yogurt. The dressing just needs to be rounded out somehow.
Very good when eaten immediately after cooking.
I grew up eating belgian endive. The dijon made it more bitter/tart and the nuts as well. I will not make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Belgian Endive and Pine Nut Salad
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 248 Calories from Fat: 152
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