Endive is a wonderful vegetable, providing the nutritional benefits that often come with bitter foods. Sadly, it is too sharp a flavor for modern tastes. It also has high levels of inulin, a form of fiber which encourages the growth of healthy bacteria in your gut. All good to keep the sugars down.
The slight bitterness of endive is counteracted by the creamy mayonnaise here. A delicious and interesting combination.
Serves 2
1 tbsp full-fat mayonnaise
1 tbsp extra-virgin olive oil
1 tbsp lime juice
1 level tbsp minced rosemary leaves
3 anchovy fillets from a jar or can, finely diced
2 heads endive
Large handful of arugula or baby lettuce leaves
1/2 red bell pepper, seeded and diced (optional)
Mix the mayonnaise, oil, and lime well, then add the rosemary and anchovies and blitz with an immersion blender or mix energetically with a spoon to infuse the flavors. Discard the outer leaves of the endive and separate the rest from the stalk. Arrange the leaves on a serving plate with the arugula and the bell pepper, if using. Drizzle with the anchovy dressing and season generously with freshly ground black pepper.
• CALORIES 170
• PROTEIN 3G
• FAT 16G
• FIBER 2G
• CARBS 6G