We’re back with another spring salad! We can’t get enough of all of the fresh greens this time of year as we slowly awaken our digestive fire after lots of cooked and warming foods throughout the winter. This salad is inspired by Daphne Oz and features some of our favorite underrated vegetables like endive and radicchio. One of the best ways to diversify your microbiome is by eating a wide VARIETY of vegetables! Endive and radicchio are on the more bitter side which is really great for digestive and liver health. The homemade dressing for this salad compliments that slight bitterness really well, trust us on this one!
You can have this as a side salad or round it out as a meal with the protein of your choice. Sautéed shrimp pairs really well with it! Here’s how to prep this salad:
Endive Salad
PREP TIME
10 minCOOK TIME
10 minTOTAL TIME
20 minSERVES
3Ingredients
- 4 garlic cloves, creamed
- 1 tsp whole-grain dijon mustard mustard
- 1 tablespoon capers plus brine
- 1 tbsp red wine vinegar
- Juice of 3 lemons
- 1 tbsp Worcestershire sauce
- ½ cup high-quality olive oil
- ½ cup grated Pecorino
- 6 endives
- Freshly chopped basil for garnish
- Sea salt and fresh cracked pepper
Directions
- Finely mince your garlic before getting started
- Get your favorite wooden bowl and add minced garlic, mustard, capers, and a generous pinch of salt. Mash everything together with a fork until well combined.
- Add red wine vinegar, lemon juice, and Worcestershire sauce, then whisk to combine.
- Add in olive oil and keep whisking
- Add the grated cheese and stir to combine
- Separate your endive leaves by hand and add them to the dressing
- Serve and enjoy
