Belgian Endive and Radish Salad

July 14, 2015
Belgian Endive and Radish Salad

Well, what a rainy day! Rain, rain and more rain. I had to wait until Philip got home so we could go out for a jog without getting drenched. I don’t like running in the rain lol. For dinner I wanted to try a new vegetable that I hadn’t tried before Belgian Endive. I trusted Philip in getting the right one from a great grocers near his work. It’s mostly an Asian market and most items are labeled in Chinese, but he got the right one in the end. After me texting him pictures of what it looked like.

Endive is a delicious vegetable grown from chicory roots and is the perfect complement to any dish. Endive is a tangy vegetable with a bitter-sweet aftertaste. It is rich in vitamins and minerals, especially folate, vitamins A and K, and is also high in fiber. Endive can be enjoyed in many ways, as a snack substitute for crackers, as a spoon for dips or other hors d’ourves, in soup, grilled or as a tangy kick to your favorite salad. I decided to use it as a tangy kick to my salad.

Belgian Endive and Radish Salad
The leaves are yellow because this little vegetable is usually grown in the dark. Once the leaves turn dark green it will be very bitter.

Belgian Endive and Radish Salad
Philip loves spicy radish so we added it to this tangy salad to give it some real kick.

Belgian Endive and Radish Salad
Just slice the radish and place in your salad, it’s really that simple.

Belgian Endive and Radish Salad
Also in this salad are some sweet clementines, arugula, spinach and raw sunflower seeds. This makes the salad a sweet yet spicy dish.

Belgian Endive and Radish Salad

Belgian Endive and Radish Salad
Prep time
Total time
Recipe type: Salad
Cuisine: American
Serves: 4
  • ½ small red onion, thinly sliced
  • 5 clementines, divided
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • 1 tsp ground cumin
  • 1 cup arugula
  • 1 cup baby spinach
  • 2 Belgian endive, thinly sliced (2 cups)
  • 1½ cups sliced radishes
  • ¼ cup raw sunflower seeds
  • ¼ cup thinly sliced fresh mint leaves
  1. Place onion slices in bowl, and cover with cold water. Set aside.
  2. Juice 1 clementine into bowl. Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired. Set aside.
  3. Peel remaining 4 clementines, and pull apart into halves. Slice each half into half-circles. Set aside.
  4. Drain onion slices, and toss with arugula, spinach endive, and radishes in salad bowl. Add clementines and dressing, and toss. Sprinkle with sunflower seeds, and mint leaves.

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