Prep 15 mins
Cook 0 mins
Belgian endive cries out for creative salads! Look for firm, white unblemished endives. This salad is more of an IDEA that a recipe, because you could add or sub many alternative ingredients, such as blue cheese, roasted nuts, chopped pickles. This salad is cool and refreshing. Quantities and servings are guesses!
- 2 -3 Belgian endive, firm and white, large
- 2 tomatoes, medium, peeled and finely chopped
- 1 cup cucumber, chopped finely
- 1⁄2 cup chives, chopped (or use spring onions)
- 3 -4 ounces asparagus, green, thin, parboiled and chopped
- 1 -2 ounce feta cheese, patted dry and crumbled well
- 3 cups arugula leaves, roughly chopped (or use any salad greens)
- 1⁄2 cup buttermilk
- 1⁄2 cup mayonnaise, tangy
- Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many "boats" as you like. Use only the largest leaves. Find a nice platter to use.
- Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt.
- (If you do not have enough chopped salad veggies for the boats, cut up more!).
- Mix the buttermilk and mayo in another bowl. (You might need to make more dressing -- it all depends on the size of your salad).
- Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
- With a tablespoon, divide the prepared, finely chopped salad among the endive "boats".
- With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
- You could sprinkle over coarse black pepper, or some paprika.
- Refreshing on a hot day, as a side salad or starter.