Sweet and sour endive salad

Sat, Feb 16, 2019, 06:00

  • Serves: 4
  • Cooking Time: 15 mins
  • Course: Salads
  • Cuisine: Fusion


  • 200g endive (you are probably looking at 2 small heads here)
  • 1 small bulb of fennel
  • 1 small Granny Smith apple
  • 10g red seedless grapes
  • 75ml cider vinegar
  • 20ml condensed milk
  • 10g English mustard 


Put your cider vinegar, condensed milk and mustard powder in a jam jar with a tight fitting lid and shake to the high heavens. Don’t worry if it looks split in the jar, it will be fine when poured over the salad.

Cut the grapes in half, thinly slice the apple and fennel, we use a mandolin grater (mind your fingers), and then chop the endive or separate into leaves if you want it to look pretty. If you are a fan of the wedge salad, you can cut it into quarters.

Put all the elements on a serving plate and drizzle the dressing from the jar on top.