Curly Endive Salad Recipe
Curly Endive Salad Recipe photo by Taste of Home

Curly Endive Salad Recipe

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"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 4 cups torn curly endive, Belgian endive and/or escarole
  • 1/4 cup chopped red onion
  • 24 pimiento-stuffed olives
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces crumbled feta cheese

Nutritional Facts

1 cup equals 172 calories, 15 g fat (2 g saturated fat), 8 mg cholesterol, 956 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese. Yield: 4 servings.
Originally published as Curly Endive Salad in Taste of Home October/November 2001, p41

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Reviewed Nov. 8, 2010

"Very good salad. I used half curly and half Belgian endive. I needed to use a little more oil and vinegar since the fresh herbs seemed to soak up the liquid."

Reviewed Jan. 15, 2008

"I love curly endive so I'm always delighted to find a new way to use it. This recipe is deliciously different. It took a couple of times for my husband to get used to its taste, but now he specifically requests it!"

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