Endive is freshly produced year round and naturally adapts to such seasonal fare. It acts as a great ingredient in summer salads, providing a crisp and refreshing bite.But salads are just one way to enjoy endive in the summer! Grilled endive is an undiscovered delight. The vegetable holds up well on a grill and reveals a more mellow, caramelized flavor after experiencing some heat from the coals below. So when you're preparing for your next barbecue, remember endives' delicious versatility and make it an addition to your summer barbecue experience! Recipe couresty of Mary Collins and the California Endive farm.
Salmon may not be a traditional ingredient in Hawaii, where the classic raw preparation of poke (poh-kay) is applied to many types of seafood. But using salmon suits my Northwestern roots, and it shines in the poke style. Feel free to substitute the more traditional ahi tuna, if you wish.
Adapted from "Gourmet Game Night" by Cynthia Nims.
This recipe can be tweaked to your own liking, depending on how many chicken breasts, endives and radicchios you'd like in this grilled chicken paillards. Feel free to play around with numbers and proportions.
I am always thinking of clever meals I can make at home to bring to work for lunch. And while I’m rarely successful (laziness will do that), this is one salad I will be making time and again. The stars aligned: I had some leftover celery in the fridge, extra slivered almonds from some past baking experiment, and I love any excuse to splurge on really good German blue cheese. So when I stumbled on a recipe for celery and endive slaw with blue cheese, my creative juices got to work. I transformed the slaw into a light, crunchy, savory, and satisfying salad with slivered almonds and a scoop of tuna salad that, quite frankly, I wish I’d brought with me today.
You can replace the tuna with so many proteins — chicken, turkey, grilled fish, tofu (if that’s your thing) — or you could leave it out altogether. You could use walnuts instead of almonds, too. Make it as a side dish at dinner or, make it as a salad that's so good it actually makes you sit back and stop working during lunch.
Click here to see 7 Ideas for Fall Salads.
Crisp endive with a nutty, sweet cheese dip makes an original and delicious entertainment solution.
And I usually sneak – or hide – any leftovers for a sandwich the next day.
I made this last week in France, but it translates well into life back home in New York.
Here's a classic salad that deserves a revival. As is often the case with French salads, the leaves are not meant to be the bulk of the salad (as the lettuce in American salads often is). Rather, the endive provides a pleasantly bitter, nicely crisp backdrop to the cheese and nuts, which are the true stars.
Serving light hors d’oeuvres that won’t spoil your guests’ appetites before they sit down for dinner should always be a priority. These endive boats fit the bill. They’re as colorful as they are delicious — not to mention festive and light as a cloud! No wonder these cheerful boats have become a fixture at my fall and winter dinner parties.
Go the extra mile and make these scrumptious hors d’oeuvres with homemade ricotta and I bet your guests will be asking for seconds.
A delicious appetizer that is wonderful to serve in the winter, and looks beautiful when passed on round trays.
Each component of the dish can be made in advance, so that all you need to do on the day of your party is to layer the ingredients on the endive spears. — Allison Beck