This salad formed part of a tasty mishmash of plates and bowls to share.  Perhaps raw endive is a bit of a risk, what with that bitter note that not everyone loves, but I’ve always been a big fan of the stuff, crisp and juicy and very pretty.  Besides, there’s plenty of other flavours here to tone it down, what with the green veg, tangy tarragon mustard dressing and pink peppercorns.  I’d wanted to use some fresh tarragon in the dish but never got around to getting any – the whole thing packed in plenty of flavour regardless.

About 4-6 endive (depending on size)

150g asparagus

150g purple sprouting broccoli

100g green beans

1 tbsp. olive oil

1 tbsp. mustard (I used a fancy tarragon mustard I’d been given, but regular mustard would still be good)

1 tbsp. lemon juice

1 tbsp. honey

1 – 2 tbsp. parmesan shavings

A grinding or two of pink peppercorns

A large bowl of iced water



Begin by steaming or boiling the broccoli, asparagus and green beans until tender but retaining a little crunch.  Drain, then immediately throw into the bowl of iced water.

Make the dressing by combining the olive oil, mustard, honey and lemon juice

Once the green veg are chilled, remove from the water and pat dry with a clean tea towel.

Roughly chop the endive and arrange over your serving dish.  Give the dressing a final whisk, then pour over half.  Arrange the vegetables over the top and drizzle with the remaining dressing, then top with shavings of parmesan and, finally, a little crushed pink peppercorns.



  1. I’m a huge fan of endive too. This is a wonderful salad. I love the combination.

    1. Thanks! I can’t wait to eat it again.

  2. Beautiful salad. Perfect balance of seasonal colours and flavours.

    1. Thanks Tabitha!

  3. Beautiful! And healthy too!

  4. Hi Carinna, this sounds amazing! Nothing like a fresh al dente salad when days are getting hotter!

  5. This salad sounds delicious! I love how seasonal the ingredients are.

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