This divine caramelized endive salad with clementines features creamy burrata cheese, chopped pistachios and fresh mint is the perfect appetizer or side dish. An absolute showstopper!
I’ll never say no to a gorgeous citrus salad. The bright colors, the vibrant sunny flavors…I’m convinced that citrus salads are the key to staying cheerful in the wintertime.
My friends at Darling Citrus sent me heaps of juicy clementines to play around with recently, which I paired with caramelized endive, creamy burrata, pistachios and mint for a citrus salad that feels incredibly elevated but comes together in about twenty minutes.
Why you’ll love this caramelized endive salad with clementines
- Slightly bitter endives are cooked in butter and a bit of brown sugar, which helps them develop a heavenly caramelized quality.
- Bright, sunny citrus flavor of the clementines are the perfect balance to the deeper flavors of the endive.
- Pistachios add a dose of crunchy texture, creamy burrata lends richness and mint leaves provide a refreshing finish!
How to make caramelized endive hearts
Melt the butter in a large skillet over medium high heat. Sprinkle the brown sugar over melted butter and immediately place the endive in the skillet, cut-side down. Cook until they are browned and caramelized (about 5 minutes). Carefully the flip endive and cook until just tender (about 2 more) minutes. Remove endive from the skillet and transfer to a platter. Season with salt.
Tips and tricks for making endive salad
- If you don’t have a large enough skillet to comfortably fit all of the endive without crowding them, divide them into two batches. It is best to avoid overcrowding the pan, otherwise the endive will steam as they cook rather than caramelize.
- Because there is so much wonderful flavor in the caramelized endive, bright and juicy clementines and fresh mint, this salad doesn’t need a complicated vinaigrette. Instead, just season it with a little flaky sea salt to further accentuate these flavors, and drizzle some good quality olive oil liberally over the salad.
- Rich, creamy burrata is a wonderful addition to this Caramelized Endive Salad. However, goat cheese or ricotta would also work well. You could also use a plant-based ricotta or leave the dairy out altogether for a vegan option.
More winter salad recipes to try
- Winter Citrus Salad with Cucumber & Fennel
- Chicory Salad with Grilled Pear
- Grilled Beet & Fennel Salad
- Winter Romaine Salad with Champagne Vinaigrette
Thank you to Darling Citrus for sponsoring this post! As always all opinions are my own.
If you make this Caramelized Endive and Citrus Salad, leave a comment and rating below, and share it on Instagram with #LePetitEats!
Caramelized Endive and Clementine Salad
This divine caramelized endive and clementine salad featuring creamy burrata, chopped pistachios and fresh mint is an absolute showstopper!
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar or coconut sugar
- 6 heads endive halved lengthwise
- Pinch of salt
- 3 Darling Clementines peeled and sliced into rounds
- 1/4 cup chopped pistachios
- Handful fresh mint leaves
- 2 tablespoons olive oil
- Flaky sea salt
- Melt the butter in a large skillet over medium high heat. Sprinkle the brown sugar over melted butter and immediately place endive in the skillet, cut-side down. Cook until browned and caramelized, about 5 minutes. Carefully flip endive and cook until just tender about 2 minutes. Divide into two batches if necessary to avoid overcrowding the pan. Remove endive from the skillet and transfer to a platter. Season with salt.
- Arrange clementine slices and burrata on the platter. Top with pistachios and mint. Drizzle olive oil evenly over the salad and finish with flaky sea salt.