Curly Endive Salad with Buttermilk Dressing | CUESA

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Curly Endive Salad with Buttermilk Dressing

Audie Golder, Jardinière

Audie Golder, Jardinière featuring Star Route Farms

This recipe was demonstrated for CUESA’s Market to Table program on February 24, 2018.

Makes 4 servings 


Buttermilk dressing
1 cup mayonnaise
¼ cup buttermilk
½ cup sour cream
2 tablespoons white balsamic vinegar
2 tablespoons lemon juice
¼ teaspoon ground fennel
1 pinch chile powder, preferably piment d’Espelette
1 clove garlic, grated with a microplane
½ teaspoon salt

2 heads curly endive
1 cup shaved radishes
3 Satsuma mandarins, peeled and separated into segments
1 shallot, diced
1 tablespoon toasted sunflower seeds
1 tablespoon picked chervil
Salt and pepper to taste


To make the dressing: Combine all of the ingredients in a medium bowl and whisk together until just combined. Adjust seasoning as needed and set aside 1 cup for the salad. Refrigerate the remaining dressing, which can be stored for up to a week.

To make the salad: Using a knife, trim away any dark outer leaves from the endive while leaving the root intact. Reserve green leaves for braising, adding to soup, or feeding to the chickens. The sweet, tender, yellow leaves are more desirable for salads. Wash in cold water to remove dirt, and dry. In a medium size mixing bowl, combine endive, shallot, radish, mandarin segments, and 1 cup buttermilk dressing. Season with salt and pepper. Gently fold ingredients together. Taste and adjust seasoning as needed. Arrange the salad on a serving platter and garnish with toasted sunflower seeds and chervil. Serve immediately.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »