Endive-Citrus Slaw is bursting with bright flavor and nutrition.
If you want to make someone’s day, send them a package of goodies, but don’t tell them that you’re sending it. Expect an elated email or phone call from the recipient within the next couple days.
Last Thursday I made a quick produce run to the grocery store (I was out of oranges to feed Mike’s addiction and spinach to feed mine) and was back within 20 minutes. When I got home there was a note stuck on the door from the UPS guy saying he had tried to make a delivery…I wasn’t even expecting anything!
I had better luck the next day; the delivery was a big box of fresh California endive from the wonderful people at Discover Endive! The package included an endive bouquet, which is a beautiful bunch of endive still attached to their root ends…
Trim the root ends off (I know the roots look a little like dirty parsnips, but if you think you can use them like you would parsnips – which was my initial thought – you’d be wrong. I was told they’re much too bitter to be edible, but are sometimes used to make chicory coffee), and you’re ready to go after you remove any torn or damaged leaves and trim off the bottom. According to the Discover Endive website, you don’t even need to rinse the leaves since have never been exposed to soil, and are harvested and packed under sanitary conditions.
I was thrilled to receive endive because not only is it delicious, but it’s one of those things that I don’t usually buy unless I need it for a specific dish, so it was a real treat to work with. (And speaking of treats, endive has a whole host of nutritional benefits…yes, I consider that a treat, lol.) The first thing I made was this beautiful slaw, which was brightly flavored with citrus. I balanced the bitterness of endive with the sweetness of honey, fresh orange, and dried cherries for a refreshing slaw.
- ¾ to 1 lb endive (about 3-4 endives; I used a mix of red and white California endive)
- 1½ tablespoons lemon juice
- 1 tablespoon olive oil
- ½ tablespoon honey (more or less to taste)
- 1 teaspoon lemon zest
- ¼ teaspoon coarse salt
- 1 pinch black pepper
- 1 naval orange, peeled, halved, and thinly sliced horizontally
- 4 scallions, white and green parts, thinly sliced on a diagonal
- 2 tablespoons dried cherries (or any dried fruit you like), coarsely chopped
- Trim the bottom off each endive, and then cut each in half lengthwise; cut out the core the same way you would with a head of cabbage. Thinly cut each endive cross-wise into about ⅛-inch thick slices.
- Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl.
- Gently toss the endive and all remaining ingredients in the dressing; serve.
Disclosure: I received a box of endive for free from Discover Endive; as always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Mmm such a yummy salad!!
I love the two different colors of endive in this salad. I rarely see the purple/red one. You salad looks so bright and fresh for winter!
A beautiful salad! Great flavors.
Cheers,
Rosa
What is endive?
Duckie, It’s the veggie that’s pictured in this post. :)
Love the photo of endive still connected to their roots, Faith. I eat endive every single day for lunch. It’s my favorite. Love this salad…I use a raspberry vinaigrette to balance the bitterness. Definitely going to try your citrus version!
I love endive! This sounds amazing—the only thing I have used it in was a salad I made at christmas that everyone really liked!
Thanks for sharing this…I’m going to buy some today :-)
I love how you managed to balance the bitterness of the endive with the sweetness of the orange. The salad has very bright colors and the ingredients you used are superb!
I agree! Unexpected packages are the absolute bestest! This is such a treat- loving the fruit in there. mmm
You did your endive proud, what a colorful salad.
Mimi
Wow I have never seen or heard of endives before ~ but this endive slaw sure looks refreshing and healthy :D
Happy Valentine’s Day! Hope you and Mike have a lovely night!
I got one of these beautiful bouquets, too, and have already used up some of the endives. Now I know what I’m going to do with the others… this looks great!
I’m dying here, this is my kind of Winter inspired salad and I love endives used this way! Congratulations on your lovely slaw;-)
Yum Faith! What a great way to use Endive! I am with you in surprise packages – that is the best!!
I got that package, too. A nice surprise, indeed. I roasted mine, which negates the pretty look of the endive, but sure makes them tender and sweet. ;)
I have never seen endive still on the root – crazy! It definitely is a beautiful and elegant thing. Your salad sounds amazing and looks gorgeous – color!
Faith,
Gorgeous. A company would be wise to send you their products. For in such capable and talented hands, you make them look real good. Love the acidity in the salad. Perfect balance.
Be well
My mom will surely enjoy the citrus-flavor. Gonna whip one for her. Hugs!
I love that you showed us what endive look with their roots still attached, Faith! :-) Isn’t it such a thrill to see things in their natural state?! :-)
Adore endives too! The salad looks really fresh and tasty.
Beautiful endive, Faith. I’m sure this delicious slaw would be the perfect counterpoint to a comfort-food meal.
This looks so amazing, it makes me want to go out and get some endive today! I never knew endive had that large of a root!! Amazing!
Dee-lish.
so do you say en-dive or on-deeve? as the least hoity-toity person in the world, i think you can guess how i pronounce it. :)
What a great recipe for endive! I need some endive inspiration and will want to try this :)
I agree – endive is elegant and pretty! So is your slaw. Such lovely flavors that remind me of summer! Happy Valentine’s Day Faith!
Hi Faith, I love endive, but I have never seen them still attached to their root bulbs–so cool. The sweetness of orange is a perfect foil for this somewhat bitter green. This is indeed an elegant take on slaw.
Hi Faith-
The correct pronunciation is on-deev. On-deev and En-dive, both spelled the same way are different members of the chicory family. To see and read about the difference, please go here:
http://www.endive.com/how-to-pronounce-endive
Rodger Helwig
California Endive Farms
Thanks, Rodger!
Hi Faith,
What a lovely post and recipe! So glad you enjoyed receiving your surprise bouquet. You’ve certainly created a memorable dish here. (Like Barbara, above, I try to eat endive every day. It’s just so juicy, crunchy and delicious!)
I also want to point out that this type of endive (Belgian) is truly pronounced “On-Deev”, whereas its curly, leafy, green cousin (think of escarole) is pronounced “N-Dive.” Nothing hoity or toity, just two different veggies! Hope that helps!
Best,
Casey
on behalf of Discover Endive
Thanks, Casey! I think my readers will definitely find that interesting. :)
I can’t believe I’ve never tried endive! There aren’t many veggies left that I haven’t tried at least once, but somehow this one has escaped me so far. Now it’s on my radar, I will make a point to get some. This sounds like a lovely way to prepare it!