Something new we are growing in this year’s summer garden is curly endive. An Italian bitter green variety that is great served raw in a salad, but also cooked or added into a braised meat dish. For this no-cook summertime salad, I tossed the torn endive with buttery white beans, thinly sliced fresh fennel, and a tangy whole grain mustard vinaigrette. For a bit of crunch I added some roasted pistachios into the mix, and for a salty counterpart I lined the family style serving dish with thin slices of salami. The white beans along with the endive is a classic Italian pairing–try cooking the endive along with white beans in a touch of olive oil, garlic, crushed red pepper flakes and a bit of stock sometime for another classic Italian side dish idea.
(To view this recipe, click on the blue title of the blog post above*)
Endive Salad with Fennel, White Beans & Salami
Ingredients:
- 1 large head of curly endive, stem trimmed, leaves washed thoroughly, dried and cut into bite-sized pieces
- 1 head of fennel, bulb thinly sliced
- (1) 14.5 oz. can white beans, drained and rinsed
- 8 slices of salami
- 1/4 cup roasted, salted pistachios (shelled)
- For the vinaigrette:
- 1 Tablespoon whole grain mustard
- 1 teaspoon honey
- pinch of crushed red pepper flakes
- 1 large garlic clove, thinly sliced
- juice of 1 large lemon
- 3 Tablespoons fruity olive oil
- salt and pepper to taste
Directions:
- Line a serving platter with the salami slices. Toss the prepped endive, white beans and sliced fennel together. Whisk the vinaigrette ingredients together until smooth; season the dressing with salt and pepper to taste.
- Toss the salad with the vinaigrette. Serve the dressed greens on top of the salami, with the pistachios scattered on top.
Tagged: curly endive, endive, endive and white beans, endive salad, fennel, Italian, Italy, mustard vinaigrette, pistachios, Salad, salami, white beans
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