Did you know that May is National Salad month? If you didn’t, don’t feel bad. I didn’t either until my new friends at California Endive and Driscoll’s clued me in and asked if they could help me celebrate. Ummm, absolutely!
And, thanks to them I just discovered my go-to dish for picnics, bbq’s and brunches this summer….Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts.
My favorite things about this salad (aside from the gorgeous colors!) are the different flavors and textures. I love each ingredient individually, but mixed together they’re a total powerhouse and the perfect compliment. This endive salad offers a little bit of everything….slightly bitter endive, tart rhubarb, sweet strawberries and fresh mint.
The salad starts off with a few heads of shredded endive – I used a mix of red and white because they make a nice contrast, but you can use any variety you wish. To add a really subtle hint of savory I simply dressed the endive with a bit of olive oil and a pinch and salt and fresh ground pepper.
If you’re looking for another addition to your Mothers’ Day brunch this weekend, this Strawberry-Rhubarb Endive Salad is just the ticket! This salad will have you embracing everything there is to love about spring and itching for the arrival of summer at the same time.