Belgian Endive and Beetroot Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets. Ingredients:
2 heads belgian endive, the bitter core removed and finely chopped (chicory) |
2 cooked beets, coarsely grated or chopped in cubes |
1 apple, coarsely grated or chopped in cubes |
3 tablespoons sour cream, more if you like |
1 teaspoon mustard |
salt and pepper |
Directions:
1. Mix the sour cream with the mustard and add salt and pepper.
2. Combine with the rest of the ingredients.
3. Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
4. Add some chopped green onion.
5. Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
|
|