This Endive Tomato Salad post is sponsored by California Endive Farms. I was compensated for my time in developing this recipe and post. Opinions are my own. Always have been. Always will be.
Are you saying what in the world is an endive right now? Well you’re in luck, since I’ve become an endive ambassador I’ve learned a thing or two about this versatile veg this year and I’m happy to pass along that knowledge to you. Endive is a member of the chicory family (think radicchio, escarole, frisee and curly endive). It has a crisp texture and a sweet, nutty flavor with a bit of mild bitterness.
That smidge of bitter flavor and crunchy texture makes it an ideal candid for salads! Today we’re tossing it with cucumbers, tomatoes and my good as gold pine nuts and topping it with a dressing that will have you licking your fingers. Don’t act like you don’t lick your fingers.
How do You Grow Endive?
Not only is it awesome It’s pretty special too. It’s grown twice! “Endive is one of the most difficult vegetables in the world to grow, requiring a two-step growing process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory grows from seed into a leafy green plant with a deep tap root.
At harvest, tops of the leafy chicory plant are cut off, the roots dug up, and then placed in cold storage where they enter a dormancy period. As demand necessitates, roots are removed from cold storage for their second growth, which takes 28 days in dark, cool, humid forcing rooms, similar to a mushroom growing facility. The control over the initiation of this second growing process allows for the year-round production of endive.”
Makes you appreciate those vegetables even more! Now all that you need to decide on is to serve it in a bowl or on a plate? I’m more of bowl girl myself.
Endive Tomato Salad
Endive Tomato and Cucumber Salad
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 2 tablespoons rice wine vinegar
- 2 tablespoons olive oil
- 2 heads endive - roughly chopped
- 1 small cucumber - roughly chopped
- 1 pint cherry tomatoes - halved
- pine nuts
- Into a small bowl whisk: mustard, salt, vinegar and olive. Season with pepper.
- Into your serving bowl add: Add endive, cucumber, tomatoes. Coat with dressing and toss to combine.
- Garnish with pine nuts.
This salad look so good! Perfect for summer!
Cookin Canuck says
Endive has become a favorite in our household, and I love the idea of pairing it with a light Dijon vinaigrette and sweet tomatoes. Beautiful, Paula!
Miss @ Miss in the Kitchen says
I just love endive and this salad looks too good! I would be licking my fingers and the plate!
Oh, this is just beautiful.