72 | SIGNATURE MONTANA
I always thought of endive as a sophisticated leuce, most likely because my mom used
the flat leaf variety for special occasion salads. Endive has a crisp, slightly bier taste
that pairs perfectly with this creamy Italian dressing.
INGREDIENTS:
• 1 head of curly endive, washed, dried, and ripped into bite-sized pieces
• ½ cup raw pepitas
• 3 tablespoons veggie mayo
• 3 tablespoons rice vinegar
• 1 teaspoon Dijon mustard
• ½ small red onion, minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
DIRECTIONS:
Turn your broiler on. Place pepitas in a lined baking dish and broil on the middle rack
of the oven until lightly toasted. Set aside to cool. Place all the ingredients except the
endive and pepitas in a medium-sized mixing bowl and whisk or blend with a hand
mixer until the ingredients are fully incorporated. Place endive in a large salad bowl,
add several tablespoons (adjust to taste) of dressing, and toss to coat. Garnish with
roasted pepitas.
Serves 4
KITCHEN
FROM THE
Endive Salad with Roasted Pepitas
