Red Belgian Endive Salad with Anchovy Dressing

This crunchy and easy red Belgian endive salad with cantaloupe and baby spinach is made extra special by using umami-packed anchoy in the dressing! The delicately bitter and crispy bite of red Belgian endive leaves balances perfectly with the juicy sweetness of cantaloupe, while toasted walnuts add a satisfying, earthy crunch. It’s perfect for a starter or light lunch. Use radicchio or even white Belgian endives if you can’t find the red one.

Salad	Achovy Dressing
50 g Walnut halves, toasted 3-4 head Red Belgian endives 75 g Baby spinach ½ Cantaloupe, cut in small wedges	1 Garlic clove Sea salt 50 g Tin anchovy fillets in olive oil, drained 1 tbsp White balsamic vinegar 5 tbsp Extra virgin olive oil Freshly milled black pepper

For the dressing, add the garlic to a mortar with a good pinch of salt, then crush to a fine paste using a pestle. Add the drained anchovies and grind down until the anchovies are a pulp. Add the white balsamic, mix, then slowly add the olive oil so the dressing is emulsified. Pour the dressing into a large salad bowl.
Add the walnuts to a dry frying pan and toast over a medium heat until fragrant and a deeper shade of brown, about 5-8 minutes. Remove from the pan and set aside to cool slightly.
Cut off the base of the Belgian endive, then separate the leaves and place into a bowl of cold water. Dry in a salad spinner or blot gently with kitchen paper. Submerge the baby spinach in a bowl of cold water, gently swish them to loosen dirt, and lift them out. Dry them thoroughly with a salad spinner.
Just before serving, add all the leaves to the salad bowl, along with the cantaloupe wedges and toasted walnuts, then gently toss together so everything is well-coated in the dressing. Season with salt and black pepper, if needed, and serve.

13 comments:

Brian's Home Blog 18/6/26 01:22: That is a very pretty salad, it should be on a food magazine cover!
roentare 18/6/26 01:46: Refreshing and wonderful treat
Linda's Relaxing Lair 18/6/26 02:38: Beautiful presentations.
Tom 18/6/26 02:49: ...the anchovy should give it some kick!
DeniseinVA 18/6/26 04:42: Thank you for another delicious recipe Angie.
Tandy (Lavender and Lime) 18/6/26 05:52: The dressing sounds amazing.
Modrina Neba - Blue Sky 18/6/26 06:29: Thanks Angie...this salad suits me, it's so fresh...I need this now in this heat, the stuffy air is killing me.
Hugs, Andreja!
Margaret D 18/6/26 08:53: That does look very nice, Angie.
Ruby Rose and the Big Little Angels 3 18/6/26 08:54: That must be bursting with flavor
Lola Martínez 18/6/26 09:39: En este tiempo las ensaladas se hacen imprescindibles, no conozco la endivia roja, pero pienso que la blanca puede cumplir su función igual y la tengo siempre en casa. El aderezo también me gusta mucho.
DEZMOND 18/6/26 09:45: That is why you always have to knock first before opening your fridge because there might be salad dressing in there....
eileeninmd 18/6/26 10:59: Looks and sounds delicious Angie! Take care, enjoy your day!
David M. Gascoigne, 18/6/26 11:49: The anchovy dressing seems especially appealing, Angie. I haven’t had anchovies in years, in any form. Obviously I am overdue!