In-Season Pick: Endive
"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.