This salad will be a hit at your next Summer Sorie
Everyone knows that salads are a refreshing hot weather meal and the easiest way to fill 50% of your plate with veggies. But pre-bagged salad that maybe gets a few quick tomatoes bottled dressing can get pretty boring. Save those tomatoes for a Sunday sauce and take this to your next BBQ or save it for your self.
Belgian endive has been one of my favorite salad of all time. It was my go-to salad to order out for years! Then it stopped appearing on menus at our favorite places. I set out to recreate my own version, and after more than a few attempts, this unique recipe has all the flavors of a great Belgian Endive salad.
Belgian Endive and Arugula Salad.
Think of this as a salad with different flavor pockets from mild and slightly bitter endive, to peppery arugula, to crunchy and sweet carrots and red cabbage, and finally creamy avocado. This recipe makes 8 side salads or 4 main dish servings with added protein.
- 4 heads Belgian endive chopped in 1-inch pieces
- 2 cups of red cabbage, shredded
- 2 handfuls baby Arugula leaves
- 2 medium carrots grated with the large holes
- 1 medium avocado
- 6 Tbsp chopped fresh parsley.
- Dressing (recipe below)
- Optional Cassava chips*
- 4 Tbsp white balsamic vinegar
- 4 Tbsp lemon olive oil
- 4 Tbsp water
- Fresh ground salt and pepper to taste
- Make dressing mix all ingredients and shake in a jar or blend well.
- Assemble veggies in a large bowl, add dressing and mix well.
- Serve with homemade Cassava chips*
- Pre-heat a cast iron skillet on medium-high heat.
- Brush wedges with oil on both sides
- Add wedges in a single layer to the preheated pan and dust lightly with sea salt.
- Flip after two minutes and cook until crispy but not burned.
- Cool on paper towels
- Cook in batches if necessary.
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