Purple sprouting broccoli and endive salad


Purple sprouting broccoli and endive salad
This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.
39 K 3.2/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: May 5th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:
  • 1 endives (head of chicory) 4 endives (head of chicory)
  • 2 purple-sprouting broccoli 400 g purple-sprouting broccoli
  • 3 radishes 50 g radishes
  • 4 herbs of your choice 3 tablespoons herbs of your choice
  • 5 french dressing (vinaigrette) 5 tablespoons french dressing (vinaigrette)
  • Total weight: 850 grams

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Purple sprouting broccoli and endive salad : Stage 1
Prepare 4 endives (head of chicory) and shred finely. Put in a salad bowl.

Stage 2 - ⌛ 10 min.
Purple sprouting broccoli and endive salad : Stage 2
Prepare 400 g purple-sprouting broccoli: strip off and discard any leaves. Cut the tops into small florets.

Stage 3 - ⌛ 1 min.
Purple sprouting broccoli and endive salad : Stage 3
Add to the bowl.

Stage 4 - ⌛ 5 min.
Purple sprouting broccoli and endive salad : Stage 4
Add 50 g radishes thinly sliced.

Stage 5 - ⌛ 3 min.
Purple sprouting broccoli and endive salad : Stage 5
Then your choice of herbs.

Stage 6 - ⌛ 2 min.
Purple sprouting broccoli and endive salad : Stage 6
Finish by adding 5 tablespoons french dressing (vinaigrette). Mix well and your salad is ready.
Remarks
You can use Romanesco or just cauliflower instead of the purple sprouting broccoli.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %40 RDI=3 %70 RDI=10 %810 RDI=40 %3,380 RDI: 40 %
Per 100 g1 RDI=1 %4 RDI=0 %7 RDI=1 %100 RDI=5 %400 RDI: 5 %
Per person3 RDI=1 %9 RDI=1 %20 RDI=3 %200 RDI=10 %850 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, mustard
How much will it cost?
  • For 4 people : 10.20 €
  • Per person : 2.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9th 2020344 K4.8 30 min.
Home-made doner kebab
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a...
May 20th 2015362 K 15 2 hours 35 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.82 M 23.4 40 min.
Small cheese and bacon rolls
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
September 7th 2018373 K5 1 hour 25 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page