Sometimes it’s the simple things that are best.
Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.
In summer, all I want is things that are hydrating and things that give me energy. Since compromising taste is simply something that cannot be had, that’s just a given. This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen. Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.
blackberry and endive salad
- 1 endive (cut into thin slices)
- 1 small box of blackberries (cut into 1/4ths)
- 1/4 cup fresh goat cheese and/or lightly chopped pumpkin seeds
- 1 1/2 tablespoon high quality balsamic or sherry vinegar
- 2 tablespoons grapeseed or olive oil
- a large pinch sea salt
- a dashpaprika
|Step 1||If using goat cheese, put it on the edge of a mixing bowl. Add endive and (optional) seeds, olive oil and vinegar. Mix with a knife, scraping up the edges of the cheese, so that all is coated.|
|Step 2||Slowly mix in blackberries. Salt and paprika to taste. Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.|