Following are delicious fresh endive recipes.
Endive is also known as chicory and is tender, bitter and high in fiber. Now let’s get cooking…
This endive recipe is a wonderful, light appetizer.
STUFFED ENDIVE SPEARS
1/2 cup black olives, diced
2 TBS pine nuts, toasted
8 oz cream cheese or goat cheese
1/4 cup sun dried tomatoes in oil, chopped finely
1/4 cup fresh basil, chopped
1 clove garlic, minced
1/4 tsp red pepper flakes
3 heads endive
basil sprigs for garnish
Combine the first 7 ingredients together and mix well. Trim the ends of the endive and separate heads into spears. Now spread the cheese mixture on the spears.
Serve immediately or chill up to two hours before eating. Garnish with basil sprigs.
ENDIVE WRAPPED IN HAM WITH CHEESE
8 heads Belgian endive
1 TBS lemon juice
8 slices of good ham
freshly grated nutmeg
1 cup cheddar cheese, grated
1 oz homemade unsalted butter
With a small knife, cut a thin slice in the bottom of the endive and remove the bitter core. Cut the large heads in half and don’t forget to remove the core.
In a large pot of salted water, cook the endive and lemon juice for 25-30 minutes. Drain.
When the endive is cooling, preheat the oven to 350 degrees and grease a baking dish.
When the leaves are cooled, wrap each endive with a slice of ham and place in the prepared dish. Add the nutmeg to taste and sprinkle with the grated cheddar. Add some flecks of butter on top and bake for 30-40 minutes.
“Yum” is what you will hear when your family tastes this endive recipe.
CREAM OF BELGIAN ENDIVE SOUP
2 Belgian endive heads, cored
1 white onion, diced
1 garlic clove, minced
2 TBS homemade unsalted butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup cream
kosher salt and pepper to taste
chopped fresh chives for garnish
fresh dill sprigs for garnish
Mince the endives and reserve a few small leaves for garnish. In a large pot, saute the garlic, onion and endives in the butter for 3-4 minutes.
Next add the potatoes and chicken broth and simmer for 15 minutes or until the potatoes are fork tender. Using a hand blender, puree the soup and return back to the pot. Add the cream and season with salt and pepper.
You can serve this soup hot or cold. Garnish with the small endive leaves, chopped chives and fresh dill sprigs.
Craving a salad? This endive recipe is delicious and crunchy.
BELGIAN ENDIVE SALAD
2 tart green apples, peeled and cut into 1/2 inch cubes
3 Belgian endive heads, thinly sliced crosswise
2 TBS almonds
4 TBS extra virgin olive oil
1 TBS fresh lemon juice
1 tsp garlic, minced
1/4 tsp kosher salt
Mix the apple cubes, endive and almonds in a bowl. Whisk the dressing together and pour over the salad. Toss to evenly coat and serve.
ENDIVE AND SMOKED SALMON APPETIZERS
1 (8oz) pkg cream cheese, softened
1/2 cup fresh dill and some sprigs for garnish
2 scallions, chopped
1/4 cup fresh chives, chopped
1 tsp fresh lemon zest
freshly ground black pepper to taste
4 heads of Belgian endive
8 oz good quality smoked salmon, cut into 1″ pieces
Whip the cream cheese with the next 5 ingredients. Separate the endive into leaves and spread the cream cheese mixture on the base of the endive. Now top with the smoked salmon. Arrange on a serving platter and garnish with fresh dill sprigs.
APPLE, ENDIVE AND GRAPE SALAD
1/4 cup sour cream
1/4 cup buttermilk
1 tsp white sugar
2 TBS cider vinegar
2 Fuji apples, cored and thinly sliced
5 Belgian endive heads, halved lengthwise and cored
2 cups green seedless grapes, halved lengthwise
1/2 cup pecans or walnuts, toasted
In a large bowl, whisk the sour cream, buttermilk, sugar and vinegar together. Season with salt and pepper to taste.
Next add the apples, grapes and nuts — toss to coat evenly and serve.
MINI FINGER SALAD APPETIZERS
2 Belgian endive heads (we need 24 leaves to stuff)
1/2 cup kalamata olives, sliced
1 cup cherry tomatoes, cut in half
1 garlic clove, minced
1 cup fresh basil leaves, chopped
3/4 cup feta cheese, crumbled
1 TBS extra virgin olive oil
2 TBS balsamic vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Combine the olives, tomatoes, garlic, basil and feta cheese in a bowl. Mix the olive oil and vinegar together and pour over salad ingredients. Toss lightly to coat evenly and season to taste with kosher salt and ground pepper.
Arrange endive leaves on a serving platter and stuff each one with approximately a teaspoon of the salad ingredients. Serve.
This endive recipe combines a wonderful sweet and savory taste this is addicting.
ENDIVE WITH GOAT CHEESE, FIG and HONEY GLAZED PECANS
3/4 cup pecan halves
5 TBS honey, divided
8 oz goat cheese
1/2 cup port wine
36 endive leaves
9 fresh figs, cut in 1/4 inch wedges
PREHEAT the oven to 350 degrees and spray a sheet pan with vegetable spray.
Toss the pecans with 2 tablespoons of the honey and bake for 10 minutes or until the honey turns shiny; stir once while baking.
In a saucepan, pour in the port wine and the remaining 3 tablespoons of honey. Simmer over low heat until reduced by half and is thick and syrupy (around 5-7 minutes).
Arrange the endive leaves on a serving platter and sprinkle with cheese on the base of the leaf. Then layer with 1/4 inch of a fresh fig and top it off with a glazed pecan. Drizzle with the port wine reduction.