Belgian Endive and Walnut Salad

Pears and blue cheese make this the perfect winter salad

Looking for a winter starter? Something fast enough for weeknights, but elegant enough for company?

We’ve got it! This Belgian Endive and Walnut Salad makes the season bright. Just add pears (which are at the height of their season) and tangy blue cheese (we opt for French Roquefort), and you have an easy dish that will make your tongue tingle.

And tingle rhymes with jingle.

Belgian Endive Salad with Olives

An easy, elegant starter for spring

Want to wow your guests without breaking a sweat? Try this full-flavored starter.

This salad looks (and tastes) like a dish that takes hours to prepare. No need to tell them that you whipped it up in under 15 minutes.

That’ll be our little secret.

Salade Frisée aux Lardons

Bacon, Poached Egg, and Curly Endive Star in this French Bistro Salad

Salade Frisée aux Lardons is made with curly endive, garnished with crisp bacon or salt pork, and topped (usually) with a poached egg.  Though originally a country-style dish, it has long been a bistro specialty throughout much of France. 

It’s not hard to see why.  This is a simple dish filled with hearty flavors.  Depending on portion size, it can work equally well as a starter or a main course.  During the cold-weather months, I like this as a first course, followed by a stew or soup.  During the spring and summer, when my taste turns to lighter fare, a largish serving of this salad makes a great dinner — especially if accompanied by some nice bread and a glass of wine.

If you’re already familiar with Salade Frisée aux Lardons, I don’t need to sell you on how great it is.  But if this recipe is new to you, be forewarned:  This may become your new favorite salad.

Braised Belgian Endive

The Best Vegetable You Never Eat

When was the last time you ate Belgian endive?  That long ago?  Yeah, me too.

And when did you last cook it at home?  Probably never, if you’re like me.

What a shame.  Because Belgian endive has an appealing bitterness that mellows and sweetens when the vegetable is cooked.  It’s low in calories (each one has about 20), full of vitamins and minerals, and easy to prepare.  What’s not to like?