I have always enjoyed the aesthetic appeal of endive salads.
They look so elegant on the plate and make any luncheon or dinner party table look
amazing without a lot of effort.
The hostess gets the credit for a fabulous spread, but it’s simply due to the shape and
beauty of the endive.
Belgian endive , also known as chicory, has a small head of cream-colored leaves.
The tender leaves are slightly bitter–the whiter the leaf, the less bitter the taste.
An interesting fact about Belgian endive is that it is grown completely underground or indoors in
the absence of sunlight in order to prevent the leaves from turning green and opening up (etiolation).
As it grows, the endive plant is kept just below the soil surface only showing the tip of the leaves.
To protect it from light and so preserve its pale color and delicate flavor, it is often sold wrapped in
Now, I know why!
Endives are loaded with important vitamins and minerals.
They are an excellent source of vitamins A, B complex, C, E and K, as well as calcium, copper, fiber,
folate, inulin, iron and manganese.
Regular consumption of endives provides defense against:
*High blood pressure
*Cancer of the colon
The nutrients in endives also help to treat and support:
*Healthy bones and teeth
*Eye diseases and complications
*Liver and gall bladder problems
Add more endives to your diet and reap the benefits, starting with this
quick and easy salad.
Endive Portabella Mushroom Salad
2 heads of Belgian endive, pulled apart into individual leaves
3 Organic Portabella Mushrooms-marinated
1/4 cup Braggs Aminos or Coconut Aminos
3 Organic Carrots
3 Organic Tomatoes
2 Organic Green peppers
1-2 Organic Avocado
1/4 Organic Extra Virgin Olive Oil or Coconut Oil
1/4 cup Unfiltered Organic Apple Cider Vinegar
Juice of 2 Lemons
1 teaspoon Organic Dried Italian Herb Seasoning
A dash of Sea Salt
A dash of Pepper
Wash and prepare all of the vegetables.
Separate the endives into leaves.
Cut the portabella mushrooms into slices.
Marinate them in olive oil and Braggs Aminos or Coconut aminos, along with a little
filtered water for a few minutes.
Set the mushrooms aside while you prepare the other salad ingredients.
Slice the carrots into thin ringlets.
Cut the tomatoes into chunks.
Slice the green peppers into rings.
Cut the avocado into chunks.
Place 3 salad plates on the counter.
Arrange endive leaves around the plate as a base for your salad.
Top the endive leaves with carrots, tomatoes, avocado.
Top with mushroom slices.
Add green pepper rings.
Mix and stir olive oil, apple cider vinegar, lemon juice, Italian herb season, sea salt
and pepper together to make a light dressing.
Drizzle dressing over each salad.
Serve and enjoy!
Have you included endives in your diet?
How have you prepared them?
Share your tips, comments and suggestions with us.