Grilled endive salad

When I feel like having something which reminds me of Switzerland and the flavors I often enjoyed there, I make this salad in no time, pour a glass of wine and imagine my old view of Lake Geneva. Do tastes take you back to some places?

Ingredients (for 2)

  • 3 heads endive salad

  • 1/3 cup fresh lemon juice

  • 2 handfuls fresh parsley

  • 30 grams pine nuts

  • 2 tablespoons olive oil

  • A little pepper

  • A little salt


  • Wash and dry the heads of endive lettuce, then cut lengthwise in half. In a non-stick grill pan, which you sprinkled first with olive oil, briefly grill the salad on both sides. Add one tablespoon of water if you feel it begins to stick. When I say briefly, I really mean it (1-2 minutes) until it starts to get brownish-golden edges. When the salad is ready, leave it to cool and add salt. Meanwhile, toast pine nuts in a non-stick pan without any oil – also for a little while, until they start to darken in colour only a bit.
  • Wash and dry the parsley leaves, then chop them into tiny bits.
  • Divide the salad into two plates, sprinkle with lemon juice, pine nuts and chopped parsley. This meal is usually served as a side dish, but to me this is a great example of light dinner. Hope you like it!