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
BELGIAN ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
- Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
- Place endive in salad bowl. Add dressing and chives. Toss and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams
BELGIAN ENDIVE, ORANGE AND DATE SALAD
From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.
Provided by COOKGIRl
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
- Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
- For the dressing, whisk all of the ingredients in a small bowl.
- To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
- Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
- Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.
Nutrition Facts : Calories 217.1, Fat 7.9, SaturatedFat 1.1, Sodium 136.8, Carbohydrate 34.9, Fiber 15.6, Sugar 12.3, Protein 7.6
WARM BELGIAN ENDIVE AND PINE NUT SALAD
This brilliant salad is easy to prepare, delicious, healthy and goes with anything. Traditionally French, perfect anytime of the year. This recipe is also easily expandable, as it is generally, one endive per person.
Provided by A c r H
Categories Salad Green Salad Recipes
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
- Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
- In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
- If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 20.1 g, Fat 16.9 g, Fiber 16.5 g, Protein 9.2 g, SaturatedFat 2.5 g, Sodium 207.6 mg, Sugar 1.7 g
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
BELGIAN ENDIVE SALAD
This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Arrange 8 endive leaves artistically on two salad plates.
- Mix remaining ingredients and divide evenly between the 8 leaves.
- Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.2, Sodium 62.5, Carbohydrate 15.5, Fiber 9.8, Sugar 4.5, Protein 4.4
MOROCCAN CARROT AND DATE SALAD
From Whole Foods Market. Love this stuff! The cooking time is simply soaking & marinating time (like travel time to the party).
Provided by Busters friend
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
- Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
- Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
- Allow to sit an hour at room temperature before serving.
Nutrition Facts : Calories 182.1, Fat 7.2, SaturatedFat 1, Sodium 372, Carbohydrate 30.6, Fiber 5.4, Sugar 20.7, Protein 2
ENDIVE, ARUGULA AND ORANGE SALAD
Categories Salad No-Cook Vegetarian Orange Walnut Arugula Spring Summer Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
- Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
- Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
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