I like the idea of eating a salad for lunch, but I don’t always want to eat greens. I know, greens like kale, spinach, arugula, and even plain lettuce, are “good for you”. However, I also find that my digestion gets thrown off by eating too much of those vegetables. So I was very excited to find Belgium endives at the grocery store. As a kid I didn’t appreciate the slightly bitter taste of these beautiful little white stocks, yet when combined with some sweet(er) ingredients the endives make for a great salad base that everyone will love. A few days ago I used a classic Dutch recipe as a starting point and added some things that I had in the refrigerator. The result was a beautiful white, purple and green salad that did not only look, but also tasted, great. It is super easy to make (especially if you prepare the beets ahead of time) and is filling enough as a lunch. Alternatively you could serve this as an appetizer (it will serve 4). This is how you make it:
For 2 people you will need:
- 2 small (organic) red beets – (cut into 1/2 inch (1 cm) cubes, steamed till soft, and cooled);
- 2 Belgium endives – (slice in half lengthwise, cut out the tough part in the middle, and cut across into 1/2 inch (1 cm) parts);
- 1/2 apple – peeled and cut into small pieces ;
- 1 avocado – peeled and cut into small pieces;
- 2 hands full of slivered almonds;
- 1 heaping tbsp. Greek yoghurt;
- 1/2 tbsp. (light) mayo;
- cayenne pepper to taste;
- dash of salt.
In a small bowl combine yoghurt and mayo. Add a little water to make the dressing a bit thinner. You don’t want it to be liquid, but thin enough so it will mix well with the other ingredients. Add cayenne pepper to taste and a dash of salt.
Put everything in a salad bowl and carefully combine.