Endive and Shaved Asparagus Salad

I recently decided that I need to pay as much attention to creating awesome side dishes as I do to creating great main dish and single dish recipes. While there is definitely something wonderful about a side of spring greens simply dressed in balsamic vinegar and oil or steamed fresh broccoli seasoned with salt and pepper,  a little creativity can help elevate the entire meal by pairing something unique with that already tasty main dish. Take, for example, the crab souffle Ruth and I made  a few weeks ago. Sure a quick spring green salad with shallots and balsamic vinegar would have been nice with the dish. But, Ruth and I aren’t the type of people who just want nice; especially  not when we are actually trying our first souffle – no we want spectacular.** So we tried our hand at endive and shaved asparagus salad with a homemade grapefruit dressing. The light tangy salad was the perfect compliment to the richness of a crab souffle and would also be a nice alternative to traditional coleslaw during the spring and summer barbecuing season.

asparagus and endive salad up close

** Even our dessert that evening was a little more special than usual, since Ruth made homemade lava cakes. Yea, we ate like queens that night.

Endive & Shaved Asparagus Salad
Serves 2 as a side

1 head of endive
12 medium/large stalks of asparagus (approximate)
1 large shallot
1 large white grapefruit
¼ -½ cup extra virgin olive oil
1 ½ tablespoons Dijon mustard
salt & pepper

1)    Cut endive in quarters and then thinly slice it so the ribbons of endive are between ¼ -½ in width.

Thinly sliced endive

2)     Remove the tough bottoms and tasty tops from the asparagus stalks, reserving the tops for another dish, such as an omelet. Using a vegetable peeler, create ribbons of asparagus. You will want enough asparagus so that the salad is roughly half endive and half asparagus. Place in a medium sized bowl with a lid with the endive.

use a veggie peeler to prep asparagus

3)     Thinly slice and separate the rings of the shallot. Toss with the asparagus and endive.

4)     In a medium to large measuring cup squeeze the grapefruit so you have about 1 ½ cups of juice. Whisk in Dijon mustard, olive oil, and salt & pepper. Pour dressing over vegetables and toss to coat.

juice a grapfruit

5)     Place covered bowl in the refrigerator for at least one hour, stirring once or twice to make sure all of the vegetables get a chance to marinate in the dressing.

6)     Serve as a light, tasty side dish at a party or with a rich dish like the souffle.

dish side salad


4 responses to “Endive and Shaved Asparagus Salad

  1. Pingback: Molten Lava Lovers Cake – A Perfect Valentine’s Day Dessert | corkandspoon

  2. I don’t understand how the two of you don’t weigh 200 pounds. Simply amazing on all fronts, as always I am green with envy.

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