Red and White Endive Salad

To be served with crab cakes* or on its own.
By / Photography By Debbie Cunningham | March 15, 2014


Cut the endives in half lengthwise, remove some of the core and slice the endives into 1-inch ribbons on a slant from bottom towards the tip, making longer ribbons. Slice the scallion in small pieces.

Place endives and scallion in your salad bowl. Mix lemon juice, salt and pepper and slowly whisk in the oil of your choice. Taste and correct seasoning if needed. Pour the dressing over the endives and toss.

*Related Recipe: Oven-Baked Crab Cakes Served On a Bed of Endive

*Read the Story:: Endives: Farming in the Dark

Related Stories & Recipes

Oven-Baked Crab Cakes Served On a Bed of Endive

Isabelle van den Berghe works as a professional chef with California Endive Farms. For special occasions, she believes endive makes the perfect bed for crab cakes. In her words, “Endive and Dungeness ...


  • 3 white endives
  • 3 red endives
  • 1 good-size scallion
  • 2 tablespoons fresh lemon juice
  • 3+ tablespoons extra-virgin olive or roasted walnut oil
  • Kosher salt and freshly ground pepper
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