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.

Recipe Summary

prep:
15 mins
cook:
9 mins
total:
24 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.

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  • Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.

  • In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.

  • If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

Nutrition Facts

248 calories; protein 9.2g 18% DV; carbohydrates 20.1g 7% DV; fat 16.9g 26% DV; cholesterol 0mg; sodium 207.6mg 8% DV. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2008
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? Read More
(13)

Most helpful critical review

Rating: 3 stars
03/05/2012
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. Read More
(4)
48 Ratings
  • 5 star values: 21
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
09/13/2008
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? Read More
(13)
Rating: 5 stars
03/25/2009
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. Read More
(12)
Rating: 4 stars
06/29/2011
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. Read More
(7)
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Rating: 3 stars
03/05/2012
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. Read More
(4)
Rating: 5 stars
01/20/2012
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 Read More
(4)
Rating: 3 stars
07/16/2006
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. Read More
(4)
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Rating: 4 stars
02/07/2012
Very good when eaten immediately after cooking. Read More
(3)
Rating: 4 stars
04/03/2006
Try this and it was great easy and something different. Read More
(3)
Rating: 5 stars
04/26/2006
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"!!!! Read More
(3)
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