Low Iodine Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and herby that feels like something you'd order at a nice bistro — except you made it in minutes at home. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, garden-fresh finish. The apple cider vinaigrette ties everything together beautifully — just a whisk of vinegar, honey, ground ginger, sea salt, and olive oil creates a lightly emulsified dressing with real depth. For anyone navigating iodine restrictions, this recipe is a natural fit because every single ingredient is a whole, unprocessed plant food or pantry staple with no hidden additives to second-guess. There's no seafood, no dairy, no iodized salt — just clean, produce-forward ingredients that happen to taste incredible together. It works equally well as an elegant starter or a light lunch alongside something heartier, and the whole thing comes together before you've even had time to get hungry.
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 8 fresh figs, quartered
- 2 shallots, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp ground ginger
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 4 tbsp extra-virgin olive oil
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, and fine sea salt until the honey dissolves. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
- 2
Arrange the endive leaves in a large salad bowl. Scatter the quartered figs and sliced shallots over the endive.
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