There are slim produce pickings until spring and summer arrives, but that doesn’t mean you can’t enjoy bold flavors. A play on a French Frisée salad, this simple winter salad of Belgian endives, finely crumbled parmesan cheese and pancetta packs a punch. For vegetarians, walnuts happily replace the crispy pork bits. Bringing it all together is my ever-flexible vinaigrette recipe. See? Even a winter salad can bring a ray of sunshine.
Finely crumbling the cheese makes all the difference in the flavor of this simple salad. Preparing it this way, the cheese crumbs coat every piece of chopped endive. Naturally, you can cut small cubes of cheese, but then you’ll only enjoy it in select bites.
Arliano Update (Aggiornamento Arliano):
“90 percent done and on-hold.” That’s the status of our rental house renovation. We’re waiting on doors and windows to be installed before the kitchen and other electronics may be finalized.
Alliums and hyacinths were planted in December, and some are already poking their little shoots out of the soil. Stop! Go back! You’re too early! I transferred some potted canna lilies directly into the ground in front of a Buddha shrine (formerly an inherited Virgin Mary shrine). Let’s hope they take. We also had two olive tree stumps removed that were in front of the house (Last year I massacred the trees with an overly aggressive pruning and let’s just say they didn’t appreciate it). My thoughts now turn to what landscaping can be done in their place.
It’s too early to think about the 2025 vegetable garden since I typically no longer grow seedlings indoors. That said, it doesn’t hurt to look at fruit and vegetable catalogs, does it?!
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Winter Salad with Endives and Pancetta
Ingredients
* 3 – 4 four large Belgian endives
* 3 ounces Parmesan, Pecorino, or Grana Padano cheese, cubed, then crumbled
* 100 grams (about 1/3 cup) pancetta, cubed. Or, toasted walnuts
* A handful of toasted croutons (optional, but if you happen to have any, go for it)
* Vinaigrette, as needed
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For a Classic Vinaigrette
* 1/2 cup extra virgin olive oil (or any fat/oil for future vinaigrettes)
* 1/4 cup white wine vinegar (or any other acid like wine or lemon juice for future vinaigrettes)
* 1 teaspoon Kosher (not table) salt
* 1/2 teaspoon ground black pepper
* 1 – 2 teaspoons smooth Dijon mustard
* 1/8 teaspoon cayenne pepper
[/recipe-ingredients]
Directions
1. Wash and remove the root end of the endives. Drain, then cut them on the short sides into 1/2-inch (1 cm) pieces
2. Using a small frying pan, fry the pancetta on medium heat until crispy. Drain on a paper towel. Alternatively, cook the pancetta in a microwave by placing several paper towels on a microwavable plate and covering with a paper towel. Cook until crispy (microwave in 1-minute segments, checking after each minute)
3. Pulse the cheese in a food processor until it is small crumbs. Alternatively, cut the cheese as small as possible using a knife
4. Combine the endive pieces, fried pancetta and crumbled cheese into a large mixing bowl and toss
5. Make the vinaigrette by combining all the vinaigrette ingredients and either whisking or shaking them in covered jar until emulsified. Add 1 tablespoon of vinaigrette at a time to the salad in the mixing bowl. Taste after each tablespoon to avoid over dressing the salad. Store leftover vinaigrette in the refrigerator. Divide the salad into two individual serving bowls and enjoy /recipe-directions]
Greg Nelson Cooks 