Le Barchette di Indivia

At a recent party, I planned an Italian themed menu of Aperitivo followed by a simple dinner. I hoped to serve small bites with fresh, healthy ingredients with Negronis and Blood Orange and Rosemary cocktails. I created easy-to-serve, handheld salads in boats of Belgian endive. The mildly bitter leaves of endive offer a soft crunch to salads. Feel free to vary the ingredients in this versatile recipe to suit your needs. 

Le Barchette di Indivia

  • Servings: 12
  • Difficulty: Easy
  • Print


  • 4 heads Belgian endive

  • 1 package (8 ounces) Fontina cheese, cut into 1/4-inch cubes
  • 4 ounces hard salami, cut into ½-inch pieces
  • 15.5 oz can of cannellini beans, drained and rinsed
  • 1/2 cup oil-cured,  black Moroccan olives (pitted and halved)
  • 1/2 cup grape tomatoes, halved
  • 3 shallots, diced
  • 5-6 red, yellow and orange sweet peppers, diced
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 lemon, juiced
  • 1 tbsp, red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon, prepared Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt


  1. Cut the base stems of the endive to loosen the leaves. You may need to cut further up the stalk to loosen inner leaves. Place leaves in a bowl of cold water to soak. Gently rinse, drain and chill the leaves in a salad spinner. 
  2. Assemble all ingredients (cheese through basil) in a large bowl. 
  3. In another small bowl, whisk remaining ingredients for dressing until thoroughly mixed. Pour into bowl of salad vegetables and toss. Add pepper and salt to taste. 
  4. Spoon salad into individual boats of endive. Arrange on a serving tray. 

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