Belgian endive and spinach salad from Betty Rosbottom's Cooking School Cookbook (page 226) by Betty Rosbottom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised duck with apples; Crown roast of pork with mustard-herb butter; Mustard-glazed Cornish hens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on April 07, 2026

    We really enjoyed this salad. The combination of spinach, leafy lettuce and Belgian endive made a nice mix of textures and flavors. I had made the lemon garlic vinaigrette before and we didn't much care for it; so I made a vinaigrette of extra virgin olive oil, white balsamic vinegar, dry mustard, salt, pepper and a bit of maple syrup which worked well.

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