Provencal Endive Salad

Name: Provencal Endive Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 6 heads Belgian endive; 2 Tbsps extra virgin olive oil; 2 teaspoons sherry vinegar (optional); 0 teaspoons finely minced fresh garlic; 6 fillets oil-packed salted anchovy fillets (jarred or canned), to taste; 1 teaspoons salt; 1 pinch Pinch of freshly ground black pepper

Provencal Endive Salad is a hor d'oeuvre that serves 4. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 79 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 10 minutes. A mixture of salt, garlic, oil-packed anchovy, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. If you like this recipe, take a look at these similar recipes: Provençal Goat Cheese in Endive, for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto, and Provencal Salad.

Instructions

Make the dressing: In a large serving bowl, stir the minced garlic into the olive oil. Roughly chop the anchovy fillets and add them to the oil.

Ingredients you will need

Anchovy Fillets

Minced Garlic

Olive Oil

Cooking Oil

Equipment you will use

Bowl

Add the salt and pepper and the sherry vinegar.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Let the dressing sit and the oil infuse while you prep the endives (about 5 minutes).

Ingredients you will need

Cooking Oil

Prep the endives: Strip off and discard any outer tired leaves from the endives.

Cut off and discard the hard root end of the endives.

Slice the endives crosswise into 1-inch wide pieces.

Cut the core end, if thick, into halves or quarters.

Toss endive with dressing:

Ingredients you will need

Endive

Add the chopped endive leaves to the serving bowl with the dressing, and toss gently until all of the endive leaves are lightly coated in the dressing.

Ingredients you will need

Endive

Equipment you will use

Bowl

Serve immediately.

Equipment

Bowl

Ingredients

Servings:

6heads

Belgian endive 2Tbsps

extra virgin olive oil 2teaspoons

sherry vinegar (optional)0teaspoons

finely minced fresh garlic 6fillets

oil-packed salted anchovy fillets (jarred or canned), to taste 1teaspoons

salt 1pinch

Pinch of freshly ground black pepper

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.