Seared Endive Salad with Pickled Fresnos and Queso Fresco

Seared Endive Salad with Pickled Fresnos and Queso Fresco

With 1 Calorie per leaf! This leafy vegetable is packed with potassium and complex fibers leaving this salad to be the perfect appetizer or side dish to your Entrée.

  • Servings: 4
  • Difficulty: easy
  • Print


2 Fresno Chiles, Sliced Thinly

½ Cup White Wine Vinegar

½ Cup Water

1 Tablespoon Sugar

½ Teaspoon Salt

1 Tablespoon Olive Oil

6 Belgian Endives, Halved Lengthwise

¼ Cup crumbled Queso Fresco

¼ Cup Toasted Pumpkin Seeds


Olive Oil


  1. Place the sliced Chiles in a heatproof bowl.
  2. In a small saucepan, heat the Vinegar, Water, Sugar, and Salt. Bring to a simmer, stirring to dissolve the sugar and salt. Pour the hot Vinegar mixture over the Chiles in the bowl and let cool. 
  3. Heat the Olive Oil in a large skillet. When the oil is hot, add the Endives cut-side down (you may need to work in batches to keep from crowding the pan) and sear until golden brown, turning once. Sprinkle with salt and transfer to a serving platter.
  4. Top the Endives with Pickled Peppers, Queso fresco, Pumpkin seeds and drizzle with Balsamic and Olive Oil.



Leave a Reply

Your email address will not be published. Required fields are marked *