Endive is not so easy to find in some regions, but at this time of year the supply is greater and the price is lower. For those who don’t know, it’s a vegetable that looks like a mini chard. If you can’t find it, you can make it with iceberg lettuce (look for the smallest ones), ok?
Very simple: we cut the “little foot” of it to separate the leaves into “boats” (photo on the side). Inside each one goes (in this order):
– 1 dessert spoon of ricotta cream that can be replaced with cream cheese;
– small pieces of gorgonzola cheese;
– a piece of grape (without the seed);
– Nuts – 1 unit.
In the photo, the salad was without the dressing, because I prefer to serve it separately. The recipe for the dressing, which is wonderful for topping any salad, is:
– 2 tablespoons of soy sauce (shoyu);
– 2 tablespoons of water;
– 1 tablespoon of balsamic vinegar;
– 1 teaspoon of honey (optional);
– 1 teaspoon of brown sugar.
(If you think it’s necessary, add salt and pepper, I don’t add it because I like it sweeter).
For this salad, a few drops of this dressing, just on the tip of the leaf, is enough. This salad is wonderful! There’s no one who doesn’t like it, trust me!
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