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Endive Salad


Colorful endive leaves are drizzled with an easy, no-cook dressing.

  • Yield: Serves 4-6

Source: Mad Hungry, April 2011


  • 3 green endives
  • 3 red endives
  • 1 lemon, juiced (about 3 tablespoons)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt


  1. Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

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