Endive & Bell Pepper Salad & New England

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Servings: 4 Difficulty: Intermediate
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A crisp, refreshing salad combining bitter endive with sweet peppers and a zesty buttermilk dressing
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This vibrant salad balances the natural bitterness of Belgian endive with the sweet crunch of red bell peppers. The star of the dish is the “New England” style buttermilk dressing, which offers a tangy, herbaceous kick without the heavy fat of traditional ranch. Fresh dill, parsley, and a hint of lemon juice create a bright flavor profile that cuts through the earthiness of the greens. It&# 226;€™s a light, refreshing option perfect for summer picnics, lunchboxes, or as a palate-cleansing side to hearty main courses. Simple to assemble yet sophisticated in taste, this recipe highlights fresh ingredients and wholesome flavors.

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Endive & Bell Pepper Salad & New England

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 15.5

Description

This vibrant salad balances the natural bitterness of Belgian endive with the sweet crunch of red bell peppers. The star of the dish is the "New England" style buttermilk dressing, which offers a tangy, herbaceous kick without the heavy fat of traditional ranch. Fresh dill, parsley, and a hint of lemon juice create a bright flavor profile that cuts through the earthiness of the greens. It&# 226;€™s a light, refreshing option perfect for summer picnics, lunchboxes, or as a palate-cleansing side to hearty main courses. Simple to assemble yet sophisticated in taste, this recipe highlights fresh ingredients and wholesome flavors.

Ingredients

Directions

  1. Separate the Belgian endive heads into individual leaves and wash them thoroughly under cold water. Pat dry with paper towels or a salad spinner.
  2. Core and seed the red bell peppers. Slice them into thin strips or dice them into small, bite-sized pieces.
  3. In a large salad bowl, combine the prepared endive leaves and the chopped red bell peppers.
  4. In a small jar or bowl, whisk together 1/3 cup buttermilk, 2 tablespoons low-fat plain yogurt, and 1 teaspoon fresh lemon juice until smooth.
  5. Stir in 2 teaspoons chopped fresh dill, 2 teaspoons chopped Italian parsley, 1/2 teaspoon grated onion, and a pinch of freshly ground white pepper.
  6. Taste the dressing and adjust seasoning if needed. For a variation, add 1/2 teaspoon curry powder or a drop of hot pepper sauce.
  7. Pour the dressing over the salad and toss gently to coat all vegetables evenly.
  8. Garnish with 4 fresh dill sprigs or thyme sprigs for presentation. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.2g5%
Sugars 2.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: endive, bell pepper, salad, buttermilk, dressing, new england, belgian, fresh, herbs, dill, parsley, light, healthy, side dish, lunch, picnic, vegan, low fat, crisp, refreshing
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