When I was a child my family went to a “fancy” restaurant in Dallas for a special occasion. The event itself is fuzzy now, but the salad remains vivid in my memory. It was built around Belgian-style endive (pronounced “on-deeve”)—a vegetable I hadn’t encountered before and that felt delightfully exotic. Although I haven’t eaten endive constantly since then, I still associate it with refined restaurants and memorable meals.
Knowing my husband enjoys bitter flavors, I created an endive-based salad for Father’s Day. This salad pairs crunchy, slightly bitter endive with peppery watercress and crisp radishes. Toasted walnuts add texture, and crumbled goat cheese provides a creamy contrast. A simple vinaigrette of extra virgin olive oil and white balsamic vinegar balances the bitterness with a touch of sweetness.
Health Benefits of Endive
Endive is part of the chicory family, related to radicchio, escarole and curly endive. It’s low in calories, high in fiber and a good source of vitamins A, B, C and K, as well as beta-carotene and potassium. Because it’s nutrient-dense and low-calorie—about one calorie per leaf—endive is an excellent addition to a healthful diet. Properly stored, it keeps for 10–14 days in the refrigerator.
Some studies list endive among foods linked to a reduced risk of ovarian cancer; notably, the amount needed for benefit can be small—roughly one cup of raw endive per week. While one finding doesn’t guarantee protection, it’s encouraging that this vegetable can contribute to a varied, health-focused diet.
As Hippocrates observed, food plays a crucial role in health, and including a range of vegetables like endive supports overall wellness.
Hippocrates would likely approve of this Endive, Watercress and Radish Salad with Walnuts and Goat Cheese.
Ingredients
- 2 heads endive, leaves separated
- 1 bunch watercress, trimmed
- 1/2 bunch radishes, thinly sliced
- 1/2 cup toasted walnuts, roughly chopped
- 2 ounces goat cheese, crumbled (optional; ideally raw and pastured)
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C). Toast the walnuts on a baking sheet for about 10 minutes, then cool.
- Arrange the endive leaves on a serving platter.
- Scatter the watercress over the endive.
- Add the thinly sliced radishes.
- Sprinkle the toasted walnuts and crumbled goat cheese over the salad.
- Whisk together the olive oil, white balsamic vinegar, salt and pepper. Drizzle over the salad.
- Toss gently to combine and serve immediately.
Serves 4
We served this salad alongside grass-fed ribeye steaks—the bitter, peppery and crunchy elements made a perfect contrast to rich beef.
Paleo Watercress Salad
Crunchy salad with goat cheese. A bright, flavorful side that complements many main dishes.
- Author: Lea Valle
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 servings
- Category: Salad
Ingredients
- 2 heads endive, leaves separated
- 1 bunch watercress, trimmed
- 1/2 bunch radishes, thinly sliced
- 1/2 cup toasted walnuts, roughly chopped
- 2 ounces goat cheese, crumbled (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350°F and toast walnuts for about 10 minutes.
- Arrange endive leaves on a platter.
- Scatter watercress over the endive.
- Add thinly sliced radishes.
- Top with toasted walnuts and crumbled goat cheese, if using.
- Whisk olive oil, vinegar, salt and pepper; drizzle over the salad.
- Toss lightly and serve.
Happy and healthy eating. Thanks for stopping by!
* Pronunciation note: The green, curly variety of endive is often pronounced “n-dive.”
Never miss a post—subscribe by email to receive updates.