I can trace that one back to a party. I don't remember what it was for, but I know I was one of the only children amid a sea of adults. Which wasn't too unusual. One of the guests, or maybe the host, had set out a tray of appetizers. Endive leaves, each with a perfect scoop of goat cheese and sprinkled with pomegranate seeds. So easy, so simple, and yet undeniably delicious. Anything with goat cheese, right?
It was my first brush with endive, but it wouldn't be my last. When I got older I quickly claimed the endive appetizers for myself and they made plenty of appearances at dinner parties. I tossed endives in winter salads - their crisp, bitter, bite used to complement sweeter citrus.
Pair endives with beets and you have a truly grown up, impressive salad. A simple vinaigrette, just some oil and vinegar, is all you need. Because with endives, simple is always the way to go.
Beet and Endive Salad
1 Tbsp rice vinegar
salt and pepper
1/4 cup olive oil
2 belgian endive
2 small beets, cooked
2 hardboiled eggs
- Make the dressing: Place 1/4 tsp salt in vinegar and let sit for a couple of minutes. Whisk in olive oil and pepper to taste.
- Remove 5 outer leaves from each endive and use them to make a star on each plate.
- Slice the remaining endive.
- Chop the beets and eggs and toss them with the endive.
- Add the dressing, toss, and place in the middle of your endive star.