Fresh salad with endive

Let’s be honest: endives don’t always get the love they deserve. Yes, they’ve got a little bitterness (okay, sometimes a lot), but with the right combo of ingredients, they turn into a crisp, refreshing, nutrient-packed superstar in your salad bowl.

This fresh endive salad is light, tasty, and ridiculously easy to throw together. It’s loaded with vitamins and minerals like iron, potassium, calcium, and more. Basically, a multivitamin disguised as lunch. Great for everyone from growing kids to your vitamin-obsessed aunt.

If your endives are a little too bitter for your taste buds, here’s a trick: soak them in a mix of water, salt, and a splash of vinegar for 15 minutes, then rinse with cold water. Boom – bitterness gone!

Want to keep it vegan? Easy! Just skip the cheese, add more crunchy veggies, and sauté the endives in olive oil instead of butter. Still delicious, still healthy, still totally satisfying.

So go ahead: give endives their moment to shine.

This salad might just become your new obsession.

Ingredients: (for 2 servings)

• 2 endives
• 1 Fabio cucumber
• 200 g feta cheese
• 20 cherry tomatoes
• 2 large carrots (I had 6 very-very thin ones 🙂 )
• 1 bell pepper
• 40 g butter
• olive oil
• reduction of balsamic vinegar
• salt + pepper
• a few fresh mint leaves

Preparation:

Wash the endives, cut them in half, and sprinkle with salt and pepper.

In a pan, melt half of the butter, then add two endive halves and sauté them for a few minutes—or longer if you prefer them more caramelized. Repeat the process with the remaining endive halves and the rest of the butter. If you’re using a larger pan, feel free to cook all four halves at once.

Transfer the browned endives to a plate and set them aside.

Wash all the vegetables and slice them however you like. Cut the cheese into cubes. Arrange the chopped peppers evenly on serving plates, followed by the cucumber, tomatoes, cheese, and carrots. Drizzle everything with olive oil and season with a pinch of salt and pepper.

Finally, add 2 halves of endive on top, and sprinkle generously with balsamic vinegar reduction.

Decorate with fresh mint leaves.

If you try the recipe, let me know how you liked it! 😊

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