Introduction
This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian endives and French chicory. The grainy mustard vinaigrette adds a tangy twist that complements these unique greens perfectly.
Tips for this recipe
To ensure the best texture, allow your sliced Belgian endives and torn chicory to marinate in the dressing for at least 30 minutes before serving. This will help infuse the flavors evenly throughout the salad.
Why you will love this recipe
Endive and chicory, often overlooked as side dishes or garnishes, shine in their own right when given the spotlight with this vinaigrette dressing. The richness of the olive oil blends beautifully with mustard’s pungency, while the garlic adds depth and complexity. This salad is not just about fresh ingredients; it’s a testament to their ability to elevate simple dishes into culinary treasures.
Ingredients
– 1/2 garlic clove
– 1/2 teaspoon salt
– 1 tablespoon coarse-grain mustard
– 1 tablespoon red-wine vinegar
– 1/4 teaspoon black pepper
– 1/4 cup extra-virgin olive oil
– 2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
– 1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)
Adviced equipments
To prepare this recipe, you’ll need:
– Chef’s knife or mandoline for slicing endives and chicory.
– Mixing bowl to whisk the vinaigrette.
– Salad serving platter for presentation.
– Measuring spoons and cups.
– Tongs for tossing salad ingredients with dressing.
– Garlic press or mincer (optional, but recommended).
History of the recipe
Endive, a leafy green vegetable often associated with European cuisine, has been cultivated for centuries, particularly in Belgium and France where it is known as “chicory.” The French curly endive or frisée has its roots in Roman times but gained popularity during the 19th century in France. Chicory was traditionally used to sweeten coffee, a practice still prevalent today in some regions.
Grainy mustard vinaigrette is an age-old dressing method that combines vinegar with various seasonings and oils. Its use dates back to the Roman Empire when it served as a basic sauce for salads and meats. Over time, this simple concoction evolved into countless variations across different cultures, each adding unique flavors and techniques.
The combination of endive with chicory in a vinaigrette-based dressing represents the fusion of these two historical culinary elements—endives from Belgium’s rich agricultural heritage and mustard vinaigrettes passed down through generations. This Endive and Chicory Salad is not only a modern twist on traditional flavors but also an homage to their longstanding histories.
fun facts about this recipe
Did you know that Belgium is the largest producer of endives in Europe, with nearly 1/3 of global production coming from its lush fields? Additionally, chicory roots have been consumed since ancient times for their medicinal properties and are rich in antiociplinary compounds. Combined, this recipe celebrates both these foods’ historical significance while offering a healthy and flavorful option to add diversity to your plate.
