"Sharp and tangy, endive doesn't wilt as quickly as other greens, so it can hold up to
dressings in salads or make a healthy base for passed canapés," says Marc Murphy,
chef-owner of Landmarc in New York City. Here, three ways to turn over a new leaf.
- As an hors d'oeuvre
Combine 1 cup
dried figs, 1 cup sherry, and ½ cup
sugar in a saucepan. Cook 20 minutes
over medium heat. Purée until smooth.
Place 1 tsp. of fig compote on each
endive leaf. Top with 1 tsp. apiece of
mascarpone and chopped pistachios.
- In a salad
Toss 2 heads sliced endive,
1 diced apple, 1 bunch chopped watercress,
and ½ cup each dried cherries
and goat cheese. Drizzle with dressing
made with 1 tbsp. Dijon mustard, 3 tbsp.
each orange juice and red wine vinegar,
½ cup canola oil, salt, and pepper.
- As a side
Slice 4 heads endive in half
lengthwise. Season with salt and pepper.
Brown 1 clove crushed garlic in a pan
with 1 tbsp. olive oil. Add endive, cut side
down, and brown. Flip and add 2 cups
chicken stock. Cover and let simmer on
low heat, about 20 to 30 minutes.
One head belgian endive: 87 Calories, 544 MCG Vitamin A, 266 MG Calcium, 16 G Fiber