Years ago, we ate at the charmingly dark and popular restaurant Estella in New York City. Naturally, we had to order their famous endive salad.

Since then, this similar version has become one of our easy go-to salads, especially during the fall and winter. We plate it slightly differently, but it works just the same. We like to have a bite of everything in each endive leaf. In the United States, endive tends to be on the more expensive side, but in Switzerland and France it’s inexpensive and a common vegetable in the fall and winter.

The salad is easy to make for a simple lunch or as a side for dinner to go with anything from fish or pork chops to steak or chicken. Endive is also easy to wash since it comes really clean (at least it does here) so we’re always excited when endive comes into season again. You can make the dressing ahead of time, so you can make the salad multiple times each week. We love it so much, we would eat it almost every night.