endive

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Salmon And Broccolini 

jalapeños, stemmed, seeded (save some of the seeds to add later if you

garlic

Kosher salt

grapefruit

honey

extra-virgin olive oil, divided

broccolini,

5–6-oz. skin-on, boneless salmon fillets

Belgian endive, leaves separated and torn into large pieces

Tbsp. fresh grapefruit juice

unseasoned rice vinegar

Toasted sesame seeds (for serving)

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Bon Appétit

Salmon and Broccolini 

Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–7 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

Arrange broccolini and endive on a platter; season with salt. Arrange salmon over. Stir grapefruit juice and vinegar into dressing. Drizzle dressing over salmon, then top with sesame seeds.

Cauliflower, White Bean, and Feta Salad Recipe

Cauliflower, White Bean, and Feta Salad

olive oil

rosemary

lemon juice

red wine vinegar

lemon peel

salt

black pepper

white beans

chives

parsley

feta cheese (about 3 ounces)

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Tuna Salad With Crispy Chickpeas

Tbsp. extra-virgin olive oil, divided

chickpeas, rinsed, patted dry

shallot,

mayonnaise

Dijon mustard

Tbsp. red wine vinegar

water-packed tuna, drained

parsley leaves

Tbsp. (heaping) sliced pickled chiles

lemon

Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.

Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chiles. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.

Adapted from Food &amp; Wine 
Notes:

I'm essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same. 
Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée.
Chile oil: If you can't find chile oil at a store, you can order it online — I love this one from Temecula Olive Oil Co: Picante Pepper Olive Oil. Food and Wine provides a homemade version here: Homemade Chile Oil. 


Sautéed Endive and Radicchio with Chile Oil

lbs pound mixed chicories, see notes above, roughly chopped

garlic cloves, smashed, divided

white balsamic vinegar,

flaky sea salt,

chile oil, see notes above, to taste (optional)

Heat a generous tablespoon of olive oil in a large skillet over medium-high. Add one smashed clove of garlic, one-third of the chicories, and a good pinch of salt. Cook, undisturbed, for 30 seconds. Then, using tongs, toss the greens quickly for another 10 to 20 seconds; then immediately transfer to a large serving bowl. Note: The chicories don&#8217;t have to be uniformly cooked, i.e. it&#8217;s OK if some of the greens are more wilted than others. The contrast in textures is nice. 

Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.

Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste. Note: I always add more of both until it tastes sharp enough and nicely seasoned. Drizzle with chile oil to taste, or pass it on the side — passing on the side is a good option if anyone is sensitive to heat. Serve immediately or at room temperature.

This was such a treat!  I used some frisée from my weekly CSA.  I didn’t have chili oil on hand so I drizzled oil from my jar of    Calabrian chili peppers.  Will definitely make again as it was also so simple to throw together! 

Roasted Belgian Endive

Salt and black pepper

Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice 
from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.

Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom 
to where the leaves join the root.

Place the endive on a rimmed baking sheet, drizzle with the olive oil and  sprinkle with salt and pepper. Roast, turning once, until the endive is browned, 
and very tender, 50 to 60 minutes. (It’s done when you can easily pierce the 
root end with a fork.) Serve hot or warm.

Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.

Rock-Shrimp Roll

kosher salt,

shrimp

celery rib

mayonnaise (Hellmann’s or Best Foods only!)

unsalted butter,

hot dog buns, preferably potato

hard-boiled

In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.

Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef’s knife until shrimp is cut into medium, bite-size pieces.

Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.

Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)

To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.

This is a perfect dish to make on the barbecue, because it doesn't require too much preparation. The flavours are a clever balance between sweet vinegar, bitter lemon rind and endive, contrasted with salty squid and olives.

Grilled squid with endive, olive and lemon

lemon quarter, very finely chopped

(125 milliliters) extra virgin olive oil

tbs chardonnay vinegar vinegar

baby fennel,

witlof (Belgian endive), quartered lengthways

squid, tentacles attached, cleaned,

pitted kalamata olives, finely chopped

roasted hazelnuts, chopped

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Bitter Greens With Cranberry Dressing

Tbsp. raw sugar

Tbsp. maple syrup

pecans

whole-berry cranberry sauce

nutmeg

Tbsp. finely chopped mint

Tbsp. white wine vinegar

frisée,

Manchego cheese, shaved

“If tart-sweet cranberry sauce is a Thanksgiving staple, why not use it to dress a bright, vibrant salad? In this recipe endives and frisée are topped with a chunky, tangy dressing made from canned whole-cranberry sauce—a bracing foil to earthy bitter greens. Sprinkled with crunchy candied pecans and salty shavings of Manchego cheese, this fresh and lively side is the dream complement to what can otherwise be a rather heavy spread.” —Jessie YuChen, assistant food editor

Preheat oven to 350°. Mix raw sugar, maple syrup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a bowl. Add pecans and toss to coat. Spread pecans out on a parchment-lined rimmed baking sheet and bake until sugar is bubbling, 6–8 minutes, then continue to bake 3 minutes longer to allow sugar to caramelize. Let cool; break into small pieces.

Whisk cranberry sauce, lemon zest, lemon juice, nutmeg, and 5 Tbsp. oil in a small bowl to combine; season cranberry dressing with salt.

Whisk parsley, mint, vinegar, and remaining 7 Tbsp. oil in a large bowl to combine; season herby dressing with salt and pepper. Add endive and frisée to bowl and toss to coat.

Arrange salad on a platter and drizzle some cranberry dressing over. Top with Manchego cheese and candied pecan pieces. Serve with remaining cranberry dressing alongside.

A savory take on the classic apple tarte tatin, this version features unexpected bitter endive, which mellows and sweetens as it cooks. The tart slices are served topped with milky burrata to complement the caramelized endive and buttery pastry, but they’re equally as lovely without it. The tart can be enjoyed warm or at room temperature, making it a perfect make-ahead entree or side for entertaining.

Endive Tarte Tatin With Burrata

All-purpose flour, for surfaces

puff pastry, thawed

unsalted butter

turbinado sugar, or granulated sugar

endive (1 ½ pounds), halved lengthwise through the core

chives,

(8-ounce) balls burrata cheese

Heat oven to 425 degrees. On a lightly floured work surface and using a floured rolling pin, roll out pastry to a 12-inch square about 1/8-inch thick. Transfer to a sheet tray and keep refrigerated until ready to use.

In a 12-inch high-sided ovenproof skillet, melt butter over medium-low. Add 2 tablespoons of the sugar and stir until mostly dissolved. Add endive, season with salt and pepper, and cook, turning occasionally, until coated in the butter and wilted along the edges, 5 minutes. Arrange endive cut side down, cover and cook until softened and golden, 10 minutes longer. Carefully flip over endive, sprinkle the cut side with the remaining 1 tablespoon sugar, then turn over again so they are cut side down in a single layer. Drizzle over lemon juice, scatter over chives, and season with salt and pepper. Top endive with the pastry, tucking the edges into the sides of the skillet. Prick pastry all over with a fork.

Bake until pastry is puffed and deeply golden, about 30 minutes. Remove from oven and let stand for 5 minutes. Run a knife along the edge of the pastry to loosen it from the pan. Place a serving plate over the pan. Using oven mitts, grip the plate and pan tightly together and swiftly flip over. Gently lift away the skillet and replace any endive that may have moved out of place.

Cut tart into wedges and transfer to plates. Top each piece with some burrata, and garnish with chives and black pepper. Serve warm or at room temperature.

A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.

Date Night Pork Chop with Apple and Endive Salad Recipe | Epicurious

pork loin chop (1"–1 1/2" thick)

Tbsp. skin-on hazelnuts, crushed

lemon, halved

Pink Lady apple

Parmesan, shaved,

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

Epicurious

Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.

Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.

Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.

Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.

Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Sautéed Endive With Balsamic Butter

Belgian endive, trimmed, halved vertically

balsamic vinegar

sugar

marjoram

Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.

Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.

Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

endive, oignon, beurre, miel, sucre, pain de campagne, lardons, bûche de chèvre cendrée, vinaigrette, sel et poivre

Salade de chèvre chaud et endives

endives

oignons

noisette de beurre

c.à.s de miel

c.à.s de sucre

tranches de pain de campagne

200 g de lardons

bûche de chèvre cendrée

vinaigrette à base d’huile de noix

poivre

Ôtez la base des endives et coupez-les en lanières. Pelez, émincez les oignons.

Dans une poêle, faites chauffer à feu doux la moitié des lanières d’endives, la noisette de beurre, le miel, le sucre, les oignons, et les lardons en remuant régulièrement jusqu’à ce que les endives soient confites. Salez et poivrez, puis réservez.

Toastez légèrement les tranches de pain. Tartinez chaque tranche de compotée d’endives.

Coupez la bûche de chèvre cendrée en 12 tranches et disposez une tranche de chèvre par tartine. Mettez-les au four quelques minutes.

Commencez par préparer les assiettes en y déposant le reste des endives émincées. Assaisonnez d’une vinaigrette à l’huile de noix puis déposez 3 toasts au chèvre sur chaque assiette. Dégustez.

endive, pancetta, jaune d'oeuf, oeuf, pecorino, huile d'olive, sel et poivre

Endives façon carbonara

endives blanches

g de pancetta coupée en petits morceaux ou lardons

jaunes d'oeuf

oeuf entier

g de pecorino

filet d'huile d'olive

sel et poivre du moulin

Couper la base des endives et retirer les feuilles du tour si elles sont abîmées. Les couper en fines lamelles, comme des tagliatelles, dans le sens de la longueur.

Faire chauffer un filet d’huile dans une poêle et déposez les lanières d’endives. Les faire colorer quelques minutes à feu moyen. Saler, ajouter 2cl d’eau et laisser cuire à couvert pendant une quinzaine de minutes à feu doux en surveillant la cuisson. Les endives doivent être tendres.

En parallèle, cuire la pancetta ou les lardons à la poêle sans ajout de matière grasse.

Dans un bol, mélangez à côté les œufs (les jaunes + l’œuf entier), le pecorino et un peu de poivre. Vous devez obtenir une crème onctueuse.

Une fois les endives cuites, stopper la cuisson et verser la crème dans la poêle. Mélanger pour enduire toutes les endives. Répartir la préparation dans des assiettes, ajouter la pancetta et un peu de pecorino râpé par-dessus. Bon appétit !

endive, roquefort, miel, beurre, farine, beurre, noix, thym, poivre

Crumble d’endives au roquefort et noix

g de roquefort

g de beurre

g de farine

g de noix

pincée de thym

Retirer la base des endives et les feuilles du tour si elles sont abîmées.

Les couper en 4 dans le sens de la longueur puis les mettre dans une sauteuse avec le beurre fondu et 2 cl d’eau. Couvrir et laisser cuire doucement, en surveillant, environ 30 minutes. Ajouter alors le miel et laisser caraméliser légèrement durant environ 10-15 minutes.

Pendant ce temps, amalgamez le beurre avec la farine, le thym, le poivre et les noix concassées.

Disposer les endives dans 4 ramequins individuels ou 1 grand plat. Émietter le roquefort par-dessus puis la pâte à crumble. Enfourner pour 15 minutes de cuisson, le temps que la pâte dore.

Option gain de temps : il est possible de faire cuire les endives d’un côté la veille.

Salade d'endives au thon et à la pomme

pomme

boîte de thon

boîte de maïs

vinaigrette

endive, citron, pomme, cerneau de noix, comté, moutarde, vinaigre de cidre, huile de pépin de raisin, huile de noix, sel et poivre

Top 25 endive recipes from across the web

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Top 25 endive recipes from across the web

The most viewed endive recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon And Broccolini

Cauliflower, White Bean, and Feta S...

Tuna Salad With Crispy Chickpeas

Sautéed Endive and Radicchio with C...

Roasted Belgian Endive

Rock-Shrimp Roll

Grilled squid with endive, olive an...

Bitter Greens With Cranberry Dressi...

Endive Tarte Tatin With Burrata

Date Night Pork Chop with Apple and...

Sautéed Endive With Balsamic Butter

Salade de chèvre chaud et endives

Endives façon carbonara

Crumble d’endives au roquefort et n...

Salade d'endives au thon et à la po...

Salade d'endives, pommes et noix pa...

Quiche aux endives et au comté

Tatin aux endives caramélisées au m...

Tabouli with Feta and Endive

Spiced Chicken and Dates With Endiv...

Endives au jambon faciles à la béch...

Crumbles d&#39;endives au foie gras

Fondue d&#39;endives

Easy Vegetarian Greens and Beans

Wilted Endive

The most viewed endive recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Crumbles d'endives au foie gras

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