Witlof (Belgian Endive) Salad
In the United States Belgian endive is considered to be a gourmet and expensive vegetable, I paid for 4 pieces of Belgian Endive $4.97. I don’t eat it as often as I would like to, simply because you will not find them in the regular grocery store like Walmart or Kroger. I spotted these in the Whole Foods Store. Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter. Hope you enjoy it as much as I do.
Ingredients:
- 4 boiled eggs
- 4 Belgian Endives
For the Salad Dressing:
- 3 tbsp Mayo
- 2 tsp Dijon mustard
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tbsp minced onion
- 2/4 tsp curry
Instructions
- First boil the eggs. Let the water come to a boil add the eggs and cook for 9 minutes. Rinse with cold water, after they are cooled down peel and slice them, set them aside.
- Wash and clean the Belgian Endive. Make sure you take the pit out (very bitter). Cut the Belgium Endive in rings. Put immediately in water otherwise they will turn brown. When you are ready to use, put the Belgian Endive in a salad spinner, make sure they are dry.
- Mix the ingredients of the Salad dressing, then add to the Belgian Endive and eggs.
- Add the salad dressing and the eggs. Great as a side dish.
Witlof (Belgian Endive) Salad
Prep time
Cook time
Total time
In the United States Belgian endive is considered to be a gourmet and expensive vegetable, I paid for 4 pieces of Belgian Endive $4.97. I don't eat it as often as I would like to, simply because you will not find them in the regular grocery store like Walmart or Kroger. I spotted these in the Whole Foods Store. Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter. Hope you enjoy it as much as I do.
Recipe type: Side Dish
Cuisine: Dutch
Serves: 2
Ingredients
- 4 boiled eggs
- 4 Belgian Endives
For the Salad Dressing
- 3 tbsp Mayo
- 2 tsp dijon mustard
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tbsp minced onion
- 2/4 tsp curry
Instructions
- First boil the eggs. Let the water come to a boil add the eggs and cook for 9 minutes. Rinse with cold water, after they are cooled down peel and slice them, set them aside.
- Wash and clean the Belgian Endive. Make sure you take the pit out (very bitter). Cut the Belgium Endive in rings. Put immediately in water otherwise they will turn brown. When you are ready to use, put the Belgian Endive in a salad spinner, make sure they are dry.
- Mix the ingredients of the Salad dressing, then add to the Belgian Endive and eggs.
- Add the salad dressing and the eggs. Great as a side dish.