I’ve always been picky about my salads. I will eat a salad only if it is spicy, crunchy, and made with some peanut butter dressing :). Well, it changed.
I was invited to a clothing boutique opening a few winters ago. That’s when I fell in love with these endive boats after avoiding it for about 20 minutes. As we walked in, our coats were taken. The wine was served and the conversations were on full swing, when a very prim and proper server walked by us bringing these beautiful salad boats. I excused myself politely to walk across to the left of the room where the cocktails and desserts were. After a few minutes, the guy comes again with this beautifully arranged platter of these boats, and I picked out a boat just to be nice to the guy. He smiled because I had been avoiding him for at least 20 minutes. I stalked him for the next 15; I am sure I would’ve eaten at least 10.
They were so crunchy. The marinade was a perfect touch of sweet, tanginess, and spice. Yes, of course, the foodie in me begged to ask the caterer for the recipe. Before I could get hold of my server, the show started and I got seated and forgot about it.
Shortly after, I came home and dreamt of making them that weekend. The weekend came, my ingredients were ready, and the dressing was made. I wasn’t happy at first, but after four tries and four small bottles later, it was perfect and even better than the one I ate at the event.
This has become one of my favorite go-to salads for parties, and everyone seems to love them. Entertaining should be fun, easy, and stress free and while you focus on the bird and pies, this salad is a cinch to make. Hope you get to try it out this holiday season.
Have a great weekend my friends.
- Endive - 3 Washed and cleaned.
- Beet -1/2 very thinly sliced into matchsticks
- Pear- 1 thinly sliced
- Fennel-1/2 thinly sliced
- Carrot - 1 thinly sliced
- Blue cheese (optional)
- toasted black and white sesame seeds
- 2 tbsp rice vinegar
- ⅓ tsp freshly grated ginger
- 1 tsp sweet chili sauce
- 1 tbsp reduced sodium light soy sauce
- 3 tbsp vegetable oil
- salt flakes
- Freshly ground pepper
- Mix the marinade very well and add the vegetables and pear except the beet. Keep 2 tbsp of the marinade for the beet and mix separately.
- Let it marinate for atleast 20-30 minutes in the refrigerator.
- Arrange the endive leaves and add the vegetables and beet. Top with some cheese and some sesame seeds. Serve immediately.
Disclaimer: Thank you to Z Gallerie for sponsoring this post. All opinions expressed are purely my own.