Endive Salad Recipe

The endive from last week’s share is still in my fridge staring at me.  I have added this type of chicory greens to salads to add a bite in the past, but I wanted to find more recipes.  Most of the endives that I have eaten are the white Belgian endive or the curly endive.  This green head has a different texture.  I found the following salad on a great blog.  Here is the recipe and link to the blog.  I plan to try this tomorrow.  Send me any of your favorite endive recipes.

Amy Hetager, CSA Blogger

Endive Salad with Orange Dressing (Vegan)

From EcoMetro

For the salad:
2 beets
2 bulbs flat-leaved endive, shredded
1 head curly endive, shredded
1 bulb radicchio, shredded
1 bunch asparagus (about 12)
1 carrot, grated
3/4 cup walnuts
2 tbsp olive oil
Salt and pepper

For the dressing:
Juice of 2 oranges
1 clove garlic
3 tbsp red wine vinegar
¼ cup olive oil
Black pepper

Roast beets in oven for one hour (or microwave for 15 minutes). Peel and slice thinly. Blanch asparagus in boiling water for 5-10 minutes, removing when tender, but not limp. Slice into 3-4” sections. Heat oil and walnuts in large skillet, then add carrots and greens. Cook for two minutes, toss with beets and asparagus. To prepare dressing, pulse all ingredients in food processor, then pour over salad.

Source: www.botanical.com


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