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Dive into Endive

June 29, 2012

We recently came across two recipes featuring a vegetable as the main ingredient that we had never prepared before – endive. You’ve seen it – it’s sort of like a lettuce, but it’s firm and smooth and traditionally used in salads. The first recipe, is just that – a salad featuring endive, but with apples, tomatoes, and tangy cheese to bring it all together. The second recipe, from the Hannaford Supermarket magazine, takes endive off the salad plate and into the oven, baking it with lemon and spices, creating a terrific side dish for meats or even just served with crusty bread. Enjoy!

Endive Salad with Warm Apple Cider Vinaigrette

(serves 4)

4 tsp. apple cider vinegar

4 tbsp. olive oil

1 tsp. Kosher salt

1/2 tsp. ground black pepper

4 endives

2 cups mixed greens

1 red apple, cored and diced

3 oz. walnuts

3 oz. blue cheese

1 pint cherry or grape tomatoes, halved

In a small saucepan, mix together the vinegar, oil, salt and pepper and warm over med-low heat. Arrange the endive and mixed greens on 4 plates. Top with apples, walnuts, cheese, and tomatoes. Drizzle warmed dressing over the salads. Eat!

Belgian Endive Gratin

(serves 6)

8 each Belgian endive

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup low-sodium vegetable broth

2 teaspoons fresh lemon juice

2 tbsp. chives

2 tablespoons golden raisins

1/3 cup Parmesan cheese, grated

Preheat oven to 400 degrees. Trim endives: remove any discolored parts, rinse, and slice each endive in half lengthwise. Heat oil in a large saucepan over medium high heat. Add salt and nutmeg, then endives. Brown pieces quickly, turning once or twice, about 3 minutes per side. Add broth and lemon juice, cover pan, and bring to a boil over medium-high heat. Reduce heat and simmer for 7 minutes. While endives simmer, chop chives and set aside. Spray a gratin pan or an 8-inch square baking pan with vegetable cooking spray. Pour enough of the cooking liquid to cover the bottom of the pan (about 1/2 cup), and then transfer endives to the pan.Sprinkle raisins between the endives, then sprinkle cheese over the top. Cover dish with foil, bake for 4 minutes, then uncover and bake another 4 minutes, until cheese has melted. Transfer endives to a serving platter and sprinkle chives over the top. Serve hot.

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