Le Gruyère AOP endive salad with oranges

15' 5'

Endives, also known as Brüsseler, are one of my favourite salads. They can be enjoyed in a variety of ways, whether cold as a salad or as an aperitif dish, warm au gratin or caramelised in the pan or in chutneys. I have even eaten endives in desserts. I prefer endives in salads for their pleasant bitter flavour, which goes perfectly with sweet components, as here in my salad with orange. Depending on the season, I prefer blood oranges, which not only produce an unbelievably good aroma but also display a very attractive colour combination – a real feast for the eyes.

How do endives grow and where do they come from? The story goes that in the year 1846, the head horticulturist in the Botanical Gardens of Brussels grew the first endives, or Brüsseler. Endives grow lying on the ground on a turnip, which can be up to 15cm long and up to 5 cm thick.

Endive orange salad is one of my favourites that I could eat every day. With crispy Gruyère AOP croutons, it is a real delight.

Stéphanie Zosso

Ingredients for

4

Note

Attention changement nombre de personnes

Salad dressing

  • 20 g
    old-fashioned mustard
  • 1 tbsp
    zest of lemon
  • 1 pinches
    of salt
  • 1 pinches
    of pepper
  • 60 ml
    white wine vinegar
  • 100 ml
    olive oil

Croutons

  • 200 g
    bread
  • 100 ml
    olive oil
  • 10 g
    of thyme
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 1 tbsp
    zest of lemon
  • 200 g
    Le Gruyère – aged minimum 11 months
  • 15 g
    garlic

Salad

  • 400 g
    endive
  • 50 g
    orange
  • 20 g
    garden cress

Preparation

Salad dressing

  1. Mix the mustard, pepper and lemon zest.
  2. Mix with the vinegar and add the olive oil, stirring continuously.

Croutons

  1. Cut the white bread into rough cubes and roast slowly with the thyme in olive oil until golden brown.
  2. As soon as the bread is lightly coloured, add the finely chopped garlic.
  3. Remove the bread from the heat when it has reached the desired colour and season with salt and pepper, pour the lemon zest into the pan onto the croutons and mix well, then leave to cool.
  4. Grate the Gruyère AOP Réserve over the cooled croutons using a microplane or fine grater, and mix everything together.

Salad

  1. Wash and chop the endives, fillet the oranges and chop and wash the garden cress.

Arrange

  1. Mix the salad with the dressing, add the Gruyère AOP croutons, and enjoy.

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