Cafe Juanita – Belgian Endive Salad with Walnut Anchovy Salsa


“Walnut Anchovy Salsa is my favorite! Pairing Belgian endives raw for crunch and roasted for earthiness makes a wonderful three-component dish.”  – Chef & Owner, Holly Smith



This recipe gives back to Food Lifeline.

“As a chef and parent the issue of hunger is very important to me. I respect Food Lifeline’s commitment to not only feed people today, but tackle the root causes of hunger in our community.” – Holly Smith, Cafe Juanita Chef & Owner



Holly Smith, James Beard Best Chef Northwest 2008, grew up in Monkton, Maryland. A student of political science at both Colby College and Washington College, she later attended the Baltimore International Culinary College, completed an externship in Ireland with Master Chef Peter Timmins, then made a move to Seattle in 1993, accepting a position with Tom Douglas at the Dahlia Lounge.

In 2000, Holly opened Café Juanita.

For Holly, Cafe Juanita has been a labor of love. It has allowed the chef to express her passion for Northern Italian food and wine, enhance her commitment to organics and sustainability and provide a holistic approach to the dining experience while showcasing products culled from the Pacific Northwest.

In 2014, she purchased the restaurant property, hired design firm Heliotrope to undertake a vast redesign, and today offers her guests inviting dining spaces indoors and out alongside Juanita Creek.

Holly is immensely proud that she and Cafe Juanita have received acclaim and recognition locally and nationally: Four stars from the Seattle Post-Intelligencer; and, since receiving the Best Chef Northwest nod in 2008, multiple national nominations in many categories from the James Beard Foundation, including Outstanding Chef US, Outstanding Restaurant US, Outstanding Service US, and Outstanding Pastry Chef US.

Holly lives in North Seattle with her son, Oliver.


9702 NE 120th Pl
Kirkland, WA 98034

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Cafe Juanita – Belgian Endive Salad with Walnut Anchovy Salsa