The Local Ladle

Citrus Endive & Eggplant Salad

Citrus Endive and Eggplant Salad

As I am sure most of you know by now, I love to make warm salads with roasted vegetables. I was inspired to make this particular salad because I really wanted to experiment with roasted endive. Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. It’s delicious both raw and cooked.Citrus Endive and Eggplant Salad 2


I am all about using what’s in your fridge especially for salads, but with this salad I really went out of my comfort zone in the flavors and ingredients I used. This salad is a unique combination of flavors that are all brought together with the fresh citrus dressing. Perfect for spring and summer,  I highly recommend this recipe as a great way to introduce a group of healthy and fresh ingredients to your table.

Citrus Endive & Eggplant Salad

Serves 4-5

Prep time- 10 minutes

Cook time- 15 minutes


  • 5 Indian eggplants, cut into quarters
  • 5 endive, cut in half
  • 1/2 cup fennel. Thinly sliced
  • 1/2 red onion cut into thin slices
  • 3 cups of spinach
  • 1 cup cooked chickpeas
  • 1 avocado sliced thin
  • 4 radishes, sliced thin with a mandolin
  • Sesame seeds, bright green fennel fronds from the fennel, and cilantro for garnish

Citrus Dressing:

  • 1 cup olive oil
  • Juice of half a orange
  • Juice of half a lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon dried basil or parsley
  • Salt and pepper to taste


Citrus Endive and Eggplant Salad 3

Citrus Endive and Eggplant Salad 5 Citrus Endive and Eggplant Salad 4


  1. Preheat oven to 350 degrees.
  2. Place endive, fennel, eggplant,, and red onion on a baking tray with olive oil, salt, and pepper. Roast the vegetables in the preheated for about 15 minutes or tender and browned.
  3. Meanwhile, place the remaining ingredients in a large bowl. Make the dressing by whisking all the ingredients together thoroughly.
  4. Place the cooked vegetables over the raw vegetables in the large bowl and drizzle over the citrus dressing. Top with sesame seeds and cilantro.

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