Classic Endive Salad

Composed salads are my ideal salads. This is because you get the best of all worlds with crisp veggies, tangy dressings, crunchy toppings, and whatever accoutrements your heart desires. (Remember my Tuscan Kale Salad?) In 2024, no more will salads be an afterthought!

Around the late fall and early winter months, endive makes a comeback. Endives are not only visually stunning but also beautifully bitter. They are the long lost cousin of radicchio, and when cooked, they actually become nutty. But let’s not get ahead of ourselves: We’re here for its crisp, raw salad version today.

I’ve enjoyed multiple versions of dressed endive over the years. This Thanksgiving, I wanted to combine my favorites. I pair endive spears with toasty walnuts, sweet pears, and rich Gorgonzola cheese. A classic Dijon vinaigrette brings everyone together. What’s especially cute about this composed salad is that each endive “boat” can carry individual salad components so every bite is perfect. Plus, we eat with our eyes first, so what’s not to enjoy about this artful plate?

Having a bitter-leaning veggie canvas to work with is special because its flavor enhances each ingredient. Gorgonzola’s funkiness combats the pear’s juiciness, and the vinaigrette with its crushed tangerine vinegar adds an unexpected burst of sweetness. I’m excited for you to try this recipe this season!