Did you get hit by Winter Storm Jonas this past weekend? I know Amy and I both did.
Nashville got 8 inches (official total, we measured 6 at our house) which is the most in over a decade and came within a half inch of a January record! I know it just about doubles what I’ve seen since I moved here, also just over a decade ago. However, none of this compares to what Amy got up north- over two feet! With huge drifts. She has spent a great deal of the weekend shoveling.
Tim and I by contrast have mostly hunkered down at home, but have ventured out into the winter wonderland that is so rare in the south. It was magical for a couple days, but we are looking forward to the 40 and 50 degree temps predicted for the next few days. I took this picture on a walk, technically it is in color!
But enough about the weather, you’re here for the food right? You are probably also looking at the title and thinking, really, a salad in a snowstorm? I am with you. I made soup, cookies, and homemade bread this weekend as well, but we also ate this salad twice. You need veggies even in the winter! And this salad is so crisp and refreshing.
I am not usually a salad recipe person. I think salads are the perfect fridge or pantry cleaners and I often riff on whatever I have handy, but sometimes you get bored. You need some help coming up with innovative flavor combos or new ideas. I tried a variation of this salad a few years ago on a whim after stumbling across it in How to Cook Everything Vegetarian. It quickly became a favorite, especially when I discovered that Belgian endives are fairly affordable at Trader Joes. They are grown completely in the dark and are often quite costly, but they are worth it. Really crisp and a just tiny bit bitter. Plus the shape of the leaves act as natural cups, so you can eat your salad with your fingers!
For this salad, the endive leaves are paired with fresh mushrooms, blue cheese, and a homemade honey dijon dressing. It is a really simple combination, but packs an amazing amount of flavor and texture into each bite. I hope you enjoy it as much as we do!
- One large or two small Belgian Endives
- 4 large mushrooms
- 2 oz blue cheese
- Honey Dijon Dressing
- 3 Tb olive oil
- 2 Tb white wine vinegar
- 1 Tb honey
- 1 Tb whole grain dijon mustard
- Black pepper to taste
- Separate the Belgian endive into individual leaves and divide onto two small plates, cups facing upwards. You may need to cut the base off a bit to do so easily. When the leaves get too small to separate, chop roughly.
- Chop the mushrooms into small pieces and divide them evenly among the endive leaves. Chop or crumble the blue cheese and add some to each endive leave cup.
- For the dressing, combine all the ingredients in a small mason jar and shake vigorously to combine. If you don't have a mason jar, you can whisk the ingredients together in a small bowl.
- Drizzle about 2 Tb of the dressing over in salad, being sure that you get some into each endive cup. You will have extra dressing.
- Serve and enjoy!