SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA
The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, snack, vegetables, side dish
Time 10m
Yield 4 side servings
Number Of Ingredients 10
Steps:
- To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
- Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
- Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams
BRAISED BELGIAN ENDIVE
Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.
Provided by Bergy
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
- Bring to a boil, cover pan and braise the endive for 3 minutes.
- Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
- Uncover the pan, raise heat to medium High.
- Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
- Serve ASAP.
Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9
13 BEST WAYS TO COOK WITH ENDIVES
Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.
Provided by insanelygood
Categories Recipe Roundup Recipes
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an endive recipe in 30 minutes or less!
Nutrition Facts :
BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE
15-minute Belgian endive salad recipe! This healthy and delicious endive salad is loaded with apples, goat cheese, walnuts, and a lemon vinaigrette.
Provided by Trish Bozeman
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
- Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
- Pour vinegar mixture over endive mixture and toss to evenly coat.
- Season with salt and pepper. Serve with fresh parsley.
Nutrition Facts : Calories 343 kcal, Carbohydrate 18 g, Protein 10 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 107 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
ARUGULA WALNUT PATE WITH BELGIAN ENDIVE
This is from 365 Ways to Cook Vegetarian. "Arugula, also called roquette, is a delicate and spicy green usually tossed into mesclun, or young lettuce mix. You can substitute watercress for the arugula..."
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2 cup
Number Of Ingredients 11
Steps:
- In a blender, combine arugula, eggs, yogurt, mayonnaise, walnuts, mustard, garlic, lemon pepper, lemon juice and scallions.
- Puree until fairly smooth.
- On a serving platter, arrange endive leaves like flower petals around the edge of the plate.
- Mound pate in the center and use whole leaves as scoops.
Nutrition Facts : Calories 588.9, Fat 41.8, SaturatedFat 7.4, Cholesterol 435.6, Sodium 498.1, Carbohydrate 35.6, Fiber 19, Sugar 7.9, Protein 26.1
PORK TENDERLOIN WITH ARUGULA ENDIVE AND WALNUT VINAIGRETTE
Here, a garlic-packed vinaigrette is infused with caramelized sucs-pan drippings-from the roast pork, creating an uncanny fusion of nutty, meaty flavors.
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F with rack in middle.
- Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.
- Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150°F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
- While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
- Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
- Toss arugula and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.
CREAM OF BELGIAN ENDIVE SOUP
A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mince the endives, reserving a few small leaves for garnish.
- Saute the onion, garlic, and endives in the butter for 3 minutes.
- Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
- Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
- Add the milk, salt, and pepper and blend. Serve hot or cold.
- Garnish with chopped endive leaves, chives, and dill.
Nutrition Facts : Calories 307.5, Fat 9.4, SaturatedFat 5.4, Cholesterol 23.8, Sodium 520.8, Carbohydrate 47.1, Fiber 12.4, Sugar 3.6, Protein 11.7
BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)
Provided by Lidia Matticchio Bastianich
Categories Salad Leafy Green Nut Appetizer Quick & Easy Apple Tree Nut Walnut Fall Healthy Endive Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
- Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.
EGGPLANT WALNUT PATE BY DR ANDREW WEIL
from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers."
Provided by Sarah Chana
Categories Spreads
Time 55m
Yield 1 small loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
- While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
- Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
- Add the ground walnuts and allspice, and process until smooth.
- Season to taste with the salt, and hot pepper sauce.
- Spoon into a small loaf dish and chill several hours or until firm.
Nutrition Facts : Calories 1028.8, Fat 90.9, SaturatedFat 9.2, Sodium 15.3, Carbohydrate 50.1, Fiber 26.7, Sugar 16.1, Protein 23.8
STUFFED BELGIAN ENDIVE
A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal.
Provided by Dancer
Categories Lunch/Snacks
Time 30m
Yield 2 dozen appetizers.
Number Of Ingredients 6
Steps:
- Dice peeled pear into very small chunks.
- Sauté in butter over high heat until it begins to brown and caramelize.
- Cool in refrigerator.
- Mix goat cheese and cream cheese in a mixer or food processor until well blended.
- Add the cooled pear and mix for a few seconds.
- Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
- Place filling into each leaf and top with half of a walnut half.
- Filling may be made a day ahead of time, but assembly should be done at the last minute.
Nutrition Facts : Calories 785.9, Fat 54.2, SaturatedFat 29.2, Cholesterol 122.4, Sodium 687.7, Carbohydrate 55.5, Fiber 36, Sugar 14.8, Protein 32
GRILLED BELGIAN ENDIVE
Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.
Provided by threeovens
Categories Greens
Time 15m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat an outdoor grill or stove top grill pan over high heat.
- Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
- Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.
Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5
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