Belgian endives and arugula salad with blood sausage

This Belgian endives and arugula salad with blood sausage has two parallel goals at the same time. First of all it deals with the leftovers of our Sylvester menu. Additionally it is a healthy dish to recover from all the calories from the last two weeks.

You can have it as a salad, with or without the blood sausage. But it can also be a great starter for your menu. Maybe this can already be an idea for the next Christmas 😉

I first made the combination of Belgian endives and arugula as a side dish for our Christmas menu. Both work perfectly together and make a great taste. The blood sausage has a savoury taste that adds perfectly to the salad.

Belgian endives and arugula salad with blood sausage

This Belgian endives and arugula salad with blood sausage can be served as a side dish, a salad or as a starter. Fresh, healthy, simply and delicious…

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Salad, Side Dish, starter

Cuisine Belgian

Servings 2 persons

Ingredients

  

1x2x3x

• 1 Belgian endive
• 25 gram aragula salad
• 8 cm blood sausage
• lemon juice
• mayonnaise
• pepper

Instructions

 

• Cut the Belgian endives into small pieces. Sprinkle and mix it with some lemon juice.
• Cut the aragula salad into small pieces and mix it with the Belgian endives.
• Season with pepper and mayonnaise
• Cut the blood sausage in pieces of approximately 1 cm. Bake them shortly in a pan on both sides.
• Arrange the salad and the blood sausage on plates and serve immediately.

Notes

If you don’t like the blood sausage you may replace it with some bacon strips or baked chicken strips.

Keyword aragula, belgian endives, blood sausage, chicory

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The history of Belgian endives

Chicory, or Belgian endives, are very typical vegetables for the region Belgium, the Netherlands and the North of France. They are exported worldwide. There is a story that it was discovered by accident by a Belgian farmer in the 1830s. I reported on that in my last post of 2018, filled Belgian endives with prosciutto.

But after some more research, in Dutch, I found another better documented history. Apparently the technique of “forcing” vegetables to grow in winter in a warm and dark place was already developed in France in the 17th century. But it was around 1867 that “white loaf” (witloof) became available on the markets in the region of Brussels. The white gold became very popular and more and more farmers started learning the technique to grow them and sell them in the region and more and more internationally.

You can find a great variety of recipes based on chicory/Belgian endives on surprising.recipes. Here are some of my favourites:

• Filled Belgian endives with prosciutto
• Chicory salad with autumn fruits
• Oven dish with chicory and leek
• Salad of chicory and roasted figs