Celebration Salad of Endive, Crème Fraîche, and Caviar

from Joanne Weir

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This best time to make this salad is around New Year's when salmon caviar comes into season. I always look for the best quality caviar in terms of freshness and flavor, at the best price. Salmon caviar looks like beautiful, small coral-colored pearls. The salad is simple to make, and focuses on the best, freshest ingredients—my favorite way to cook.

8 heads Belgian endive
1 cup crème fraîche, at room temperature
2 teaspoons lemon juice
Salt and freshly ground black pepper
2 ounces salmon caviar
2 tablespoons very thinly sliced fresh chives as a garnish
1 bunch chervil or 1 small bunch frisée, ends trimmed as a garnish

Trim the bottom off each endive and discard. Remove any leaves that are loose and place in a bowl. Cut off approximately 1/4 inch of the end of the endive and continue to remove the whole leaves. Place in a bowl with the others. Repeat with the remaining endive.

In another bowl, stir together the crème fraîche and lemon juice. Season with salt and pepper.

To serve, toss the endive with the crème fraîche mixture. Place on a platter. Spoon the caviar onto the endive. Garnish with the chives and chervil and serve immediately.

Serves 6