I'm a huge fan of Belgian endive, an underutilized member of the chicory family. Endives are slightly bitter and provide delightful, slightly crisp texture to any salad. Endives are very difficult to grow and they're usually imported from Belgium. I'm delighted that organic endives grown by a Quebec company, Les Endives J.M.S. Inc., under the Diva label, have been readily available for the past couple of years here in Ontario. They come in 340g cellophane packages and can be found in the organic produce section of many supermarkets and natural foods stores. They're delicious and are on the shelves almost year round.
Ingredients
- 3 anchovy filets, minced
- 1 tbsp whole-grain mustard, such as Kozlik's Triple Crunch
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice, plus more if needed
- 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 1 1/2 pounds endives, outer leaves removed and root end cut off, halved lengthwise if large, and sliced into 1/2-inch lengths
- 2 cups lightly packed baby arugula or roughly chopped frisée lettuce
- 2 tbsp finely chopped flat-leaf parsley (optional)
- Sea salt, to taste
Instructions
In a small bowl, stir together the anchovies, mustard and garlic. Whisk in the oil, lemon juice, Worcestershire and pepper. In a large bowl, toss together the endives, arugula and parsley (if using). Add the vinaigrette and toss well to combine. Taste and add lemon juice and/or salt, as needed.
From Gail's Kitchen
