Caviar Endive Salad

By Celeste Perez

Add color to your tablescape with this light and refreshing endive salad, featuring fresh lemons and ROE Caviar.


        4 endives, leaves separated

        4 cups arugula

        1/3 cup creme fraiche

        1 tsp lemon zest

        2 tablespoons water

        4 teaspoons lemon juice

        Olive oil

        Sea salt

        Black pepper

        8-12 teaspoons caviar / 125g tin


  1. Toss arugula and endives thoroughly.
  2. To make dressing, whisk together creme fraiche, lemon zest, water and lemon juice. Season to taste with sea salt and black pepper.
  3. Toss the greens with the dressing and plate separately.
  4. Drizzle with olive oil and top with ROE Caviar before serving.