This salad is so simple yet so tasty. Endives are often prepared so bland and boring when in fact you can make them exciting and sexy. Just add some anchovies and walnuts with a lemon dressing and sprinkle with grated Parmesan. This winning combination will make the slightly bitter endive leaves surprisingly tasty! Really, you gotta try this! You find endives year-round so you can serve this salad any time to impress your guests.

Endives cut on a wooden board


Ingredients (serves 4):

  • 3 large endives
  • 4 anchovy fillets in oil
  • 1 tsp capers, drained
  • a handful of shelled walnuts
  • fresh lemon juice
  • extra virgin olive oil
  • Himalayan salt and freshly ground black pepper
  • Parmesan shaves
  • lime zest
  • a dash of curiosity


1. Make the vinaigrette: cut anchovies and capers into very small pieces or smash them in a pestle and mortar. Whisk the lemon juice, salt, pepper and olive oil in a bowl and add the mashed up anchovies and capers.

2. Clean and trim endives, halve them lengthwise and slice them thinly. In a salad bowl dress the endive slices with the vinaigrette and the walnuts and gently toss together. Taste and adjust the seasoning with salt, lemon juice or olive oil. Garnish with Parmesan shaves and lime zest. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.


Fleurs avec tiges 2

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