Endive and Tuna Salad with Raspberry Vinaigrette

Need something quick? Need it to be healthy? Tired of the same old salad?

Done, done and done.

While there isn’t a whole lot to this salad (is there ever?) it really packs a lot of flavor and has some distinct French Riviera flair.

You are going to want to use BELGIAN ENDIVES.

You are going to want to use BELGIAN ENDIVES.

I said it in the caption, but this is very important so I will say it again. YOU WANT BELGIAN ENDIVES. I made the unfortunate mistake of buying regular endives once last summer. There was a whole slew of things that went wrong with that dinner. Chief among them, I didn’t thoroughly wash the leaves and it came out gritty.

We ate pizza that night, I believe.

So recognize the very distinct difference between regular and Belgian varieties. The regular is leafy and sort of parsley-like. The Belgian is very pale, and slightly bitter. Why is it so pale? That’s because it’s grown in complete darkness to keep the leaves from turning green. Actually, the whiter the leaf, the less bitter it is.

These are the endives I bought.

These are the endives I bought.

You can read a little bit about Belgian or French endives, here.

I was first introduce to the endive salad when I spent a semester in France. I live in a little town called Canohes, in the very south of France. Among other things, my host family was fond of this as a side dish.

I took it a couple steps further and dressed it up a bit to make it a meal. This meal took all of five minutes from start to finish and is stoopid easy to make. There is really nothing to it and I am not going to pretend there is.

First, rinse off your leaf buds. Then lop off the ends and the very tops. Proceed to slice them like you are making carrot coins. Throw them in a large bowl that has a lid.

I also chopped up some carrots and threw those in. Celery would also go well in this salad. Toss everything in the bowl.

Now, open and drain a can of tuna. Again, I bought whatever was on sale. Take off the lid and bust up the chunks with a fork and throw it into your bowl.

See? Nothing to it.

See? Nothing to it.

The last think you need is a good Raspberry Vinaigrette dressing. This will offset the bitterness of the endives and really blends the flavors together nicely. I chose a Kraft version, because it was low fat.

Douse your salad mixture in the bowl with dressing, pop the lid on and shake the hell out of it. Serve chilled.

That’s it. You’re done. See, it’s a classy French recipe without hardly any effort. Try mine against one you order at a seaside cafe during your next trip to southern France. I’ll bet it’s not too far off.

Makes 2 dinner-sized servings

  • 4 Belgian endives, washed, rinsed and cut into bite-sized sections
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 can of tuna, drained and broken into chunks
  • 4 Tbsp. raspberry vinaigrette

In a large bowl, combine endives, carrot, celery and tuna. Mix to combine. Top with vinaigrette and serve chilled.


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