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Endive and Asiago Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant endive and Asiago salad is a sophisticated vegetarian side dish that perfectly balances bitter, peppery and savoury notes. The crisp texture of the Belgian endive provides a wonderful crunch, while the rocket adds a gentle heat that cuts through the richness of the Italian cheese. Finished with a bright, zingy lemon dressing, it is a refreshing addition to any dinner table, particularly when paired with roasted vegetables or crusty sourdough bread.

Quick to prepare and naturally gluten-free, this salad is an excellent choice for a light lunch or a dinner party starter. Using fresh lemon juice is essential to elevate the flavours of the spring onions and nutty Asiago. This simple yet refined combination proves that high-quality ingredients require very little intervention to create a truly delicious, healthy meal.

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Ingredients for Endive and Asiago Salad

  • 90ml olive oil

  • 70ml fresh lemon juice

  • 6 heads of Belgian endive, cut into 1-inch pieces

  • 6 cups (loosely packed) rocket

  • 3 spring onions, chopped

  • 170g grated Asiago cheese (about 100g )

How to make Endive and Asiago Salad

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, rocket, spring onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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