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Endive Shell Salad

Saturday, February 8, 2014

Endives are a taste I’ve acquired in France. In fact, I don’t think I ever even tried one until I moved to Paris. Crunchy and a little bit bitter, they are simply delicious – esp. filled with an array of other veggies, which is exactly what this salad is. I like to think of endives as the carb free answer to tacos, fill them up and eat them with your hands, which is actually very un-French (but whatever, no matter how long I live here, I’ll never eat my cheeseburger with a fork like the Parisian girls). This salad takes 15 minutes to make and is one of my go-to meals to whip up when I’m working from home. I’m also a huge fan of lemon water – dunk some fresh lemon slices into an icy glass of water – its refreshing, healthy (and so much better than coke zero, which I am desperately trying to give up)

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You will need: Endives, Cherry Tomatoes, Mache Lettuce, 1 Avocado, Bacon Pieces, 1/2 Red Onion, 1 Apple, Sesame/Lin seed, Olive Oil & Balsamic Glaze. Be adventurous too, throw in whatever other veggies/fruit  you have in your fridge -some of my other favourites to add are sundried tomatoes, pears or beetroot.

Instructions: Peel the endives into shells. Cook Bacon. Chop all ingredients as finely as possible – add in as much or little of everything as you like. Mix all chopped ingredients together with bacon, fill your endive shells with the mix. Place all your extra veggies in the middle of your plate and arrange your filled endives around it. Sprinkle with sesame/ lin seeds, season with salt & pepper. Flavour with olive oil and finally, drizzle with balsamic glaze (seriously, I am obsessed with this stuff, try it and you will understand why fancy restaurants always use it).


Excited to hear how the recipe works out for you -always so nice to see you instagramming my recipes that you’ve made. I love it! And if you discover any other ingredients that work well in the salad, I’d love to hear about them.


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