I’m not sure if summer is ever going to get here but I’ve definitely been trying to get in the mood. I’ve put away all of my boots for the season, I’m wearing spring colors and have been incorporating more fresh salads into my routine.
May is National Salad Month and helping me celebrate are Driscoll’s and California Endive. One of my favorite things to pair with a good summer salad is fruit. Berries, mandarin oranges, apples…you name it. The sweetness of fruit just makes the salad taste that much more fresh.
Endive is a new flavor to me but I’m always up for trying something new. Heads of endive come in two varieties: red and white. This slightly bitter vegetable brings a tasty crunch to salads as well as appetizers and soups. Combining the Driscoll’s berries with endive offsets the bitter taste a bit and offers a nice finish to the salad.
I took this salad a step further and decided to grill the endive for an added level of flavor. Drizzling a tangy dressing onto the endive pods prior to grilling allows them to absorb this extra level of flavor.
What are some of your favorite ways to mix fruit with salads?
- 8 endive heads, red and white
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 tablespoon sugar
- Salt and pepper
- 1 pint Driscoll’s blackberries
- 2 tablespoons fresh chives, diced
- Combine the red wine vinegar, olive oil and sugar and stir to combine.
- Peel any brown outer layers of leaves off of the endive. Keeping the bulb intact, cut each endive head in half and place in a shallow dish.
- Drizzle the endive with the vinegar and oil and sprinkle with salt and pepper.
- Grill the endive for 2-3 minutes on each side.
- Plate the endive and serve with the chives and blackberries.