RADICCHIO AND ENDIVE SIDE DISH
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Tear radicchio and endive leaves into bite-size pieces and rinse in a strainer. Shake out all of the water.
- In a large skillet, saute 2 cloves of chopped garlic with about 2 tablespoons of oil. When garlic is beginning to slightly brown, throw in the radicchio and endive. Season with salt and pepper and drizzle with a bit more olive oil. Stir radicchio and endive and cook until softened, about 5 minutes. Stir occasionally to avoid browning too much.
- Meanwhile in a smaller skillet, add remaining chopped garlic clove with a tablespoon of olive oil. As garlic browns, add chickpeas and the 3/4 cup of walnuts. Season with a little salt and pepper and a drop of olive oil and stir. Cook for 3 minutes, until chickpeas are heated through.
- Pour radicchio and endive into a serving bowl. Then pour the chickpea/walnut mixture on top. Serve warm.
GRILLED ENDIVE AND RADICCHIO WITH GORGONZOLA AND SAGE-INFUSED OLIVE OIL
Bitter endive pairs very well with the sharp and creamy gorgonzola.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to high heat.
- Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
- Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
- Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
RADICCHIO AND ENDIVE CRUDITé PLATTER
Learn how to assemble a crudité platter from My Food and Family for your next party. Try our Radicchio and Endive Crudité Platter for a crunchy, tasty appetizer option this season with a garlic sour cream dipping sauce.
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Cut radicchio lengthwise into quarters, making sure all leaves for each quarter are attached at bottom of wedge Cut each radicchio piece lengthwise into 4 thin wedges, again making sure all leaves are still attached at bottom of each wedge.
- Remove and discard any browned outer leaves from endive heads. Carefully peel endive leaves away from the core; set aside. Discard core.
- Mix remaining ingredients until blended.
- Serve dip with the radicchio and endive dippers.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.7662 g, Sugar 0 g, Protein 1 g
CHICKEN WITH ENDIVE, RADICCHIO AND BALSAMIC VINEGAR GLAZE
Categories Chicken Leafy Green Sauté Vinegar Endive Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side. Transfer chicken to platter (do not clean skillet). Tent chicken with foil.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add onion and oregano; sauté until onion softens, about 10 minutes. Using tongs, transfer onion to plate. Reduce heat to medium. Add endive to skillet and sauté until beginning to brown, turning occasionally, about 5 minutes. Add radicchio. Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes. Return onion to skillet. Sprinkle vegetables with sugar. Stir until sugar melts, about 1 minute. Transfer vegetables to plate.
- Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes. Add chicken to skillet; turn to coat with glaze. Arrange chicken on platter. Arrange vegetables around chicken. Drizzle remaining glaze from skillet over vegetables. Top with parsley.
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