Crisp Endive Salad with Bee Pollen Vinaigrette

Fresh bee pollen pairs wonderfully with savory flavors! The proof is in this refreshing recipe from Alice Vanhoye—a blogger, poetic chef, and naturopath—who has concocted a salad of crisp endives with a dressing made from ginger, turmeric, and fresh rockrose pollen.

Serves 3
Preparation 10 mins
Difficulty Easy

Ingredients

For the salad

3 nice, crisp endives
3 to 4 sprigs of fresh coriander (cilantro)
1/2 lemon
1 handful of Grenoble walnut kernels

For the dressing

2 tablespoons of organic olive oil
1 tablespoon of organic cold-pressed rapeseed (canola) oil
The juice of one freshly squeezed lemon
1 shallot
1 fresh turmeric rhizome
1 small piece of fresh peeled ginger
1 pinch of Fleur de Sel (from Guérande or the Himalayas)
1 pinch of black pepper
1 tablespoon of fresh cistus pollen

Preparation

For the Vinaigrette

In a small bowl, mix the olive oil, rapeseed oil, and lemon juice.
Grate the shallot, fresh ginger, and fresh turmeric rhizome (watch your fingers! turmeric stains with its powerful pigments).
Add the grated shallot, ginger, and turmeric into your bowl.
Season with salt and pepper to your liking.
Add a generous, heaping tablespoon of cistus pollen.
Stir everything well until the pollen completely dissolves into the dressing and releases its beautiful, warm color. The dressing is ready!

For the Salad

Finely slice the endives into pieces and place them in a salad bowl.
Drizzle them with a splash of lemon juice to prevent them from oxidizing too quickly in the air.
Pick the coriander leaves off the stems and arrange them on top of the endives.
Top with a handful of walnut halves.