No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Endive Salad

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

  • Yield: Serves 4-6
Endive Salad

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.

Reviews (0)

Related Topics