No ImageProvencal Endive Salad

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  1. Sarah

    I just stumbled across this recipe, so forgive me for my very belated comment.

    My Dutch mother-in-law introduced me to this salad from her childhood in the Netherlands, and it’s now a family favorite: three endives sliced into 1/4″ circles, three hard cooked eggs diced small, mustard vinagairette, salt and pepper to taste, then gently tossed. It is sublime, and I could eat an entire bowl by myself!

    Everyone’s suggestions including the featured recipe look divine, and endive is at the top of this week’s grocery list.

  2. Alanna

    Are you growing endive yourselves in the garden? I’ve never seen the “below ground” part before, it’s so pricey in the grocery stores that I seldom buy it. But I do love-love-love to use endive as “spoons” for little bits of salad or crabmeat or ricotta cheese. Very pretty on a plate, so long as you’re not serving too many!

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  3. Guy

    You’re welcome Steve-Anna, I hope you enjoy it.

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  4. Mills

    My salade aux endives includes toasted pine nuts, dried cherries or cranberries, cubes of tomme, comté or beaufort cheese and a balsamique vinaigrette. Delicious!

  5. Angelina

    I haven’t had endive more than once or twice and it seemed bitter to me. I’m not a big fan of bitter vegetables. Still – that was quite a long time ago. Perhaps it’s time to try it again.

    Pronouncing it “on-DEEV” makes me feel self conscious. It sounds very poncy if you’re speaking English and you pepper your speech with correctly pronounced foreign words. “On-DEEV” sounds French. I speak French and if I was talking to a French person I would want to pronounce it how French people pronounce it while speaking French with them. It’s like if you try pronouncing “Paris” the way Parisians do while speaking English – it doesn’t sound right.

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