My Favourite Salads
If you prefer eating sweet foods, then Cichorium endive var crispum, commonly known as curly endive, is not the best choice for you. The leaves of curly endive can be intensely bitter. But then, there are a lot of foods that are eaten or preferred due to their bitterness, like dandelion, bitter melon, rapini, coffee, or cheeses like Sharpham Brie or drinks like beer or Guinness extra stout. I love bitter foods so I don’t mind salads like Arugula or curly endive.
Curly endive can be cooked, or used raw in salads. It is mostly chopped and added to soups, until just wilted, but can also be sautéed and added to mashed potatoes or other mashed root vegetables. In raw salads, there are endless possibilities. You can toss them with nectarines and walnuts, to give a bitter-sweet-crunchy-taste or use them as a base for the several salads you make, that call for green salads. Salt is said to suppress bitterness, better than sugar, so adding some salt would be a better way of suppressing bitter foods. I wish you a happy weekend!
Curly Endive Bacon and Egg Salad
Preparation time: 30 minutes; Serves: 4
- 4 eggs boiled to your desired softness and halved
- 1 small head curly endive (frisée lettuce)
- 4 medium tomatoes, each cut into eight pieces
- 4 thick slices bacon cooked until crisp, cut and kept warm
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt and freshly ground pepper to taste
- Wash, chop and spin endive leaves and place in a salad bowl. Add tomatoes and bacon. Top with eggs.
- Dressing: whisk all salad ingredients in a small jar. Season with salt and freshly ground pepper. Drizzle over the salad and serve.