Recipe: Seared Endive Salad With Goat Cheese

June 4, 2010 at 6:54 pm 7 comments

‘Cause You Can Celebrate With Salad, Too

Seared Endive Salad by Mariana Cotlear

Two great things to celebrate today! One: Chefs are gathering at the White House to kick off a historic initiative to address childhood obesity.  Two: It’s my blog’s one-week birthday!  (Only a week? Seems like forever, I know. But peeps are always telling Epicuriosa she seems older than her age. Which, after you turn 21 is like totally not cool.)

In honor of these exciting events I made this amazing salad with seared Belgian endives,  a type of lettuce.  They are very crisp and slightly bitter, and come in tightly wrapped little heads (sometimes called spears).  Quickly searing the endive gives it a little bit of sweetness and an interesting texture; the bitter flavor pairs perfectly with the combination of fruit and cheese.

One of the many things I love about living in Spain: Produce is really cheap.  In the U.S. endives can be really expensive, but here I can get a pack of three good sized spears for ONE euro (approx $1.20 at today’s unbelievably low exchange rate).

Recipe: Seared Endive Salad With Goat Cheese


1 endive spear, split lengthwise
1 small tomato, cut into small cubes
1 small pear, cut into small cubes
3 tablespoons goat cheese, crumbled
2 tablespoons almonds
2 tablespoons raisins
3 tablespoons Olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Preheat 2 tablespoons of the olive oil in a large skillet over high heat.  Once the oil is hot, add the endives, cut side down, and allow to sear for approximately 4-5 minutes. Don’t move them around in the pan while you’re waiting or you won’t get that nice brown color.   Remove from the pan and place on a plate, cut-side up.

While the pan is still hot, but with the heat off, add the almonds and saute for 2 minutes until slightly golden (this brings out the oils and adds a ton of flavor).

Assemble the salad: top the endives with the tomatoes, pears, goat cheese, almonds and raisins.  Drizzle with the remaining olive oil and balsamic vinegar.  Salt and pepper to taste.

This recipe is featured in Food Renegade’s Fight Back Friday.

Entry filed under: Recipes. Tags: , , , , , .

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7 Comments Add your own

  • 1. cookingwithkait  |  June 4, 2010 at 7:02 pm

    Happy one week birthday! This salad looks delicious. What a wonderful collection of ingredients.

  • 2. Florent  |  June 4, 2010 at 7:16 pm

    I love this combination of ingredients…
    Coming from north of France, I had a hundreds of occasions to try different recipes with endives. But I think you just described one of my favourites.
    Mixing fruits, vegetables and cheese will lead you pretty often to a nice tasting experience !
    Happy one-week birthday.. Only one week and you already have addicts !

    • 3. Mariana  |  June 4, 2010 at 7:56 pm

      Thank you! Florent, since you’re a bit of an expert it seems, I’m curious as to what your other top suggestions are for endives? I currently have 2 more in the fridge that are awaiting special treatment!

  • 4. wiseeats  |  June 7, 2010 at 2:39 pm

    Hey Mariana! Another way to use endives!

    LOVE the color of this dish though. I will have to give it a try!

    • 5. Mariana  |  June 7, 2010 at 3:11 pm

      Dude I know!! I saw it just before you posted this (and I put up a comment, haha). With this and the breakfast thing, you’d think Mark Bittman is stalking me, or reading my mind…. This is pretty funny.

  • 6. Becky Ackerman  |  June 21, 2010 at 3:21 am

    Fabulous recipe. Could not find a “print” button anywhere so I could print just the recipe. Would love to have that because I know I will be after more of your recipes.

  • 7. Seared Endive Salad with Goat Cheese | Cheese Images  |  January 10, 2013 at 12:53 pm

    […] Seared Endive Salad with Goat Cheese Image by epicuriosa Check out the recipe here: Epicuriosa: Seared Endive Salad with Goat Cheese […]


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Who is Epicuriosa?

Mariana Cotlear is a foodie and advocate for issues related to food, nutrition, and public health. She hopes to change the nutritional landscape in the U.S. and beyond via public policy and communications campaigns to influence the way people eat and encourage them to establish healthier relationships with food.

All photography is by Mariana, except where otherwise noted.

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