Intuba (Endive) is a traditional Ancient Roman recipe for a classic salad of endive leaves either served in a fish sauce vinaigrette or a honey vinaigrette. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Endive (Intuba).
Intuba ex liquamine et oleo modico +medere+ cepa concisa. pro lactucis vero hieme intuba ex embammate vel melle et aceto acri.
Translation
Endive is served with liquamen, a little olive oil, and chopped onion. Endive may be substituted for lettuce in winter in a dressing or [with] honey and sharp vinegar.
For the Fish Sauce Dressing:
1 tbsp fish sauce (liquamen)
3 tbsp olive oil
1 tbsp shallot, very finely chopped
1 tbsp white wine vinegar
For the Honey Dressing:
1 tsp honey
3 tbsp olive oil
1 tbsp cider vinegar or white wine vinegar
Method:
Remove the leaves of the endives and wash. Arrange in a salad bowl and dress either with the fish sauce dressing or the honey dressing (simply whisk together the ingredients in a bowl, pour over the endives and toss to combine).
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