Our chef suggests: Ever-present endives - The Best from Greece
Posted on: 21/Jun/2012 Chocolates, mussels and fried potato chips were definitely among my favourites
AS A teenager living in Brussels, I discovered the ingenuity and creativity of Belgian cuisine, with its many incredible but often rich culinary delights. Chocolates, mussels and fried potato chips were definitely among my favourites, but this is where I also discovered the healthy Belgian endive with its crisp texture and deliciously nutty, well-rounded flavour with a subtle bitterness.
A member of the chicory family that includes the radicchio, escarole and curly endive, the Belgian endive is rich in vitamins A, B, C and K, high in fibre and a good source of potassium. This versatile veggie can be served raw, stewed, broiled or baked and can be enjoyed all year round, as it is always in season.
With only 17 calories per elegant little head, it’s an ideal, one-calorie per leaf salad ingredient, which I love served with orange wedges, fresh mint and homemade or store-bought olive dip.
A generous drizzle of a feisty salad dressing will, of course, make this simple salad taste even better and, personally, I like it with the calorie-conscious summery citrus salad dressing I recently suggested in the Athens News (June 8), but this decision I’ll leave up to you!
Belgian endive and orange salad
1 good-sized Belgian endive
½ - 1 orange
Fresh mint to taste
Orange or lemon zest to taste
Savoury olive dip
(Yield: one full cup)
250g pitted Kalamata olives or a mixture of two types of pitted olives
2-3 tbsp extra virgin olive oil
½ tsp dried oregano
Salad dressing ideas
Once you have a basic vinaigrette that you like, be creative and enhance your summer salads and meals by trying out different oils, herbs, vinegars, fruit and other ingredients:
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