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1 Comment This easy and delicious Belgian endive salad with tomatoes and nuts has one very special item, which is the dressing. I used half a ripe banana to sweeten the dressing and it works great here! Loved the addition but if you’re not a fan of banana you could replace it with something like honey if you want.
Belgian endive salad (chicory salad) with tomatoes
Belgian Endive (or chicory) is one of my favorite vegetables. I love making it into a warm dinner like this chicory casserole with chicken and mustard, but I tend to go for using it raw most of the time. I love both the red endive as well as the white one. The red is not always easy to come by but if you can get your hands on some red belgian endive you can use that in this salad as well. Both work equally well.
Now the fun part about this Belgian endive salad is the dressing. I was making the salad based of things I still had in the fridge and while making the dressing it was ok, but needed something else.
Banana dressing
While mixing the ingredients for the dressing I noticed a pretty ripe banana in my fruit basket, so I decided I was going to try and add the banana to the dressing to see how that would work. I mashed the banana through the dressing with a fork, but it works best if you quickly use a stick blender to make the dressing as smooth as possible.
The rest of the Belgian endive salad is pretty straight forward and you can also add other things to the salad if you like. It’s pretty flexible. The banana dressing gives it a subtle hint of sweetness and lifts the whole salad.
Belgian endive salad with tomatoes
Ingredients
- 2 heads Belgian endive cut into thin strips
- 150 gr cherry tomatoes cut in two or four
- 3 twigs flat leaf parsley
- 25 gr almonds roasted and chopped
- 25 gr walnut chopped
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
Dressing
- 2 tbsp mayonnaise or vegan mayonnaise
- 1 tbsp olive oil
- 1 tbsp tomato vinegar or another sweet vinegar
- 1/2 banana very ripe
- pepper
- salt
How to make the Belgian endive salad
- Add the vegetables, the tomatoes and all other ingredients for the salad together in a large bowl.
- Make the dressing by first mashing the banana, add some oil, vinegar, pepper and salt and taste if it needs anything extra.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I love putting together quick and simple salads for lunch and this is one of my go to staples. So tasty and so easy!