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Belgian Endive and Pear Salad

by julie - Wednesday, July 31, 2013 Belgian Endive and Pear Salad

Endive was discovered in Belgium in 1830 and by the mid-nineteenth century it was being cultivated and sold as “witloof” or white leaf. Endive is now grown in a variety of places but many still consider genuine Belgian Endive to be superior in flavor.

Though traditionally in Belgium endive is most often served au gratin rather than eaten raw we thought we’d break with convention and share this refreshing summer salad recipe.

Ingredients for 6:

3 head of Belgian endive
3 Asian pears (halved, cored, and sliced)
1½ Tbsp. extra virgin olive oil
1 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. chopped cilantro
1 tsp. minced ginger
1 Tbsp. toasted sesame seeds


Cut off core of endive and separate leaves.

Slice about half the endive leaves into one-inch pieces

In a bowl, place olive oil, mirin, cilantro and ginger. Whisk together.

Toss the endive and pear in the dressing.

Put mixture on plate and sprinkle with the toasted sesame seeds.

Store your endive in a darkly colored bag to protect it from the light as it will turn bitter. In Europe it is often sold wrapped in blue paper for this reason.

Recipe from UI Health Care

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julie - Julie Horton is the Purveyor of Cycling Adventures at ExperiencePlus! Bicycle Tours. She has bicycled in more than 20 countries and on her year long, self-supported bicycle tour around the world she rode more than 14,000 miles through 14 countries. When she's not working, she's likely riding or dreaming about her next bicycle tour, telemark skiing, playing basketball, reading a book or watching a movie. She purchased a Salsa Fargo in 2009 and the possibilities for cycle touring suddenly expanded into the dirt. Email Julie(at)ExperiencePlus.com