Red, White and Blue Salad, plus more endive salad ideas

With a great crunch and subtle bitterness, endive is perfect for refreshing salads year-round. It lends well to most salad ingredients: flavorful dressings, toasted nuts, assertive cheeses like Pt. Reyes Original Blue or Stilton, and proteins like grilled steak or seared Ahi tuna. We also love the sweet & savory sensation from adding a fruit that’s in season, such as Bartlett pears, apples, Satsuma mandarins, pink grapefruit, heirloom tomatoes or creamy California avocados.

The recipe for this delightful Red, White & Blue Endive Salad follows, along with links to additional endive salad recipes!

Recipe from California Endive Farms


  • 5 tablespoons rice vinegar
  • 1/2 c oil (canola or sunflower)
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, crushed


  • 4 white California Endive cut on bias in 1/4” strips
  • 2 red California Endive, cut on bias in 1/4” strips
  • 2-3 tablespoons crumbled blue cheese (we recommend Pt Reyes Original Blue)


Combine all dressing ingredients in a bowl and whisk together until emulsified.

In a separate bowl, dress and toss the endive. Dived equally among four dinner-size plates. Top each plate of endive with equal amounts of blue cheese.

Optional: Add chopped Bartlett Pear for a touch of sweetness.
Suggested Pairing: An IPA, such as Lagunitas Maximus IPA or Atlas Double IPA.

More endive salad recipes from California Endive Farms: