Belgian Endive Salad with Sun-Dried Tomato Dressing
This Belgian endive salad pairs crisp, gently bitter leaves with a red dressing made from sun-dried tomatoes, lemon, basil, garlic and olive oil. It is a quick, no-cook side dish with plenty of savoury flavour. Blend the sauce first, then dress the sliced endive just before serving so it stays crunchy.
Ingrédients
- 4 medium Belgian endives
- 1½ oz soft sun-dried tomatoes finely chopped
- 3 tbsp plus 1 tsp fresh lemon juice strained
- ½ garlic clove crushed and finely chopped
- 1 large fresh basil leaf finely sliced
- About 1 cup plus 1 tbsp mild olive oil adjusted to bring the complete unblended mixture to 1½ cups
- ¼ –½ tsp fine salt to taste
- ½ tsp freshly ground black pepper or to taste
Instructions
- Measure strained lemon juice into a blender-safe marked jug. Add ¼ tsp salt and the pepper.
- Crush and chop garlic, slice basil and finely chop the pliable sun-dried tomatoes. Add them to the jug.
- Add olive oil until the whole unblended mixture reaches about 1½ cups. Blend smooth with the blade submerged. Taste with endive and add remaining salt only if needed.
- Wash and thoroughly dry endives. Trim root ends, halve lengthwise, remove a small bitter core wedge if desired, and slice into ¼-inch diagonal strips.
- Toss with ¼ cup dressing. Add more by the tablespoon only until lightly coated, usually about ⅓ cup total. Reserve unused sauce separately.
- Plate without compressing and serve promptly.
Vidéo
Notes
Tomato weight is standardized; the video specifies four endives, ½ garlic clove, one basil leaf and approximately 3 tbsp plus 1 tsp lemon juice. The 1½-cup jug mark is the total mixture, not oil alone. Dressing yield is about 1½ cups. Calories are approximate per side portion assuming ⅓ cup dressing used across the whole salad; unused dressing is excluded.