RECIPE: Endive and Blueberry Salad



Bluedot Living will regularly run recipes and tips from Pascale Beale, the popular Santa Barbara-based chef, teacher, and cookbook author.

Beale has long been a proponent of cooking with in-season ingredients. “Anyone who has eaten a mealy, bland tomato in winter compared to a sun-ripened juicy tomato in the summer can taste the difference eating seasonally makes,” Beale told Bluedot contributing editor Catherine Walthers in this conversation. “Every season has its own stars, I believe it’s worth waiting for them.”

She is also passionate about using every last bit of food in your pantry, and in her regular cooking classes (available online), she stresses to make the most of what you’ve already got. “There is so, so much food waste,” she told Walthers. “Learn to make the most of leftovers, the carcass from a roast chicken kept to make stock for example. I like to do something called a TDF (Tour de Frigidaire), something made out of all the little bits and pieces left in the fridge.”

This recipe first appeared on Beale’s website, where she wrote: 

“I make a lot of salads because I love them. I eat them every day. Every now and then, I’ll make a salad and think, ‘Ooh, this one is very special.’ This is one of those salads. The creamy vinaigrette with the blueberries, mint and watercress is zesty and fresh. During the photo shoot for this book, my good friend Sherry wrote a note in the margin of the prep page that said ‘Incredible!’ Thank you, Sherry.”

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Endive and Blueberry Salad recipe Pascale Beale

RECIPE: Endive and Blueberry Salad

  • Author: Pascale Beale
  • Yield: Serves 8



For the salad:

  • 4 Belgian endives — ends trimmed and leaves carefully separated
  • 2 bunches watercress — stems trimmed
  • 8 oz (1 1/2 cups) blueberries
  • Small handful mint leaves — left whole
  • 4 tablespoons chives — finely chopped
  • Zest of 2 lemons

For the vinaigrette:

  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 oz feta
  • Pinch coarse sea salt
  • 45 grinds fresh black pepper
  • 1 tablespoon chives


For the salad:

  1. Arrange 8-9 endives leaves in a petal-like pattern on each plate.
  2. Center equal portions of watercress onto the endive leaves.
  3. Scatter the blueberries and mint leaves on the plated salads and sprinkle with the chives and lemon zest.
  4. When ready to serve, drizzle the salad with the vinaigrette.

For the vinaigrette:

  1. Mix all of the ingredients with an immersion blender to form a smooth vinaigrette. For a slightly chunky version, mash the feta with a fork and whisk in the remaining ingredients.

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Pascale Beale
Pascale Beale
Pascale Beale grew up in England and France surrounded by a family which has always been passionate about food, wine, and the arts. She was taught to cook by her French mother and grandmother. After graduating from Business School in London, and 15 years working in the property markets in California, she returned to her first passion, cooking. She opened the Pascale’s Kitchen Cooking School in 1999 which specializes in farmer’s market tours, seasonal cooking classes, bread making workshops and team building events. Her company also brings a range of culinary products, including her signature line of custom blended herbs and spices, oils and vinegars, kitchen and tableware, to its customers, making cooking pleasurable, delicious and fun. Pascale is also the author of 10 Mediterranean style, and ingredient focused cook books and is an award winning columnist for Edible Santa Barbara. She released her latest book, 9’ x 12’: Adventures in a Small Kitchen, Recipes for Stirring Times, a subscription based, multi-media book 9 x 12 | Pascale's Kitchen | Pascale Beale | Substack in January 2023.
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