It’s somehow gained the status of a gourmet appetizer salad ingredient. It’s strong little boat-like shape makes it a ‘stand-up’ option for dipping sauces rather than chips without the loud crunch or flavor of radish, carrot or celery. It’s so low in calories, 4 calories for one whole small endive so its worry free. Endive also makes a great salad base to show off any topping, opposite or complimentary.
I created a quick endive salad with maple-candied walnuts, pomelo sections, crumbled blue cheese, dressed with lots of pepper and sea salt, splashed with a flavorful virgin olive oil and balsamic vinegar.
For maple walnuts:
– simply dress one cup of walnut halves with 1/3 cup of maple sugar and a sprinkling of sea salt in a bowl and heat over a low fire in a small omelet pan until they lightly brown.