Endive Strawberry + Pansy Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the salad
  • 1 Tablespoon olive oil
  • salt and pepper
  • 3-4 heads Belgian Endive
  • 1 head radicchio
  • 1 pint strawberries
  • 6-8 pansies, and assorted other edible flowers
For the dressing:
  • Zest 2 lemons
  • ¼ cup lemon juice
  • 2 Tablespoons agave
  • ¼ Tablespoon mustard
  • ½ cups extra virgin olive oil
  • ½ Tablespoon poppy seeds
For the dressing:
  1. Blend all the dressing ingredients, EXCEPT the poppy seeds, in a blender until smooth. Fold in the poppy seeds by hand. Set aside until ready to use.
For the salad:
  1. Heat a grill pan, cast iron or non-stick sauté pan or grill.
  2. Cut the Belgian endive lengthwise and toss in olive oil, salt and pepper.
  3. Place cut side down on a hot grill pan, hot sauté pan or hot grill.
  4. Cook about 1-2 minutes, until the cut side that touching the pan shows grill marks or is slightly caramelized and browned.
  5. Remove from the pan and set aside.
  6. Wash and remove the leaves of the head of radicchio.
  7. Wash and slice the strawberries in half length wise.
  8. Arrange the Belgian endive, radicchio and strawberries on the plate.
  9. Dress with the lemon poppy vinaigrette.
  10. Garnish with edible flowers, and enjoy!
Recipe by Plant Craft at https://www.rachelcarr.com/endive-strawberry-pansy-salad/