In-Season Pick: Endive

"Sharp and tangy, endive doesn't wilt as quickly as other greens, so it can hold up todressings 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 cupdried figs, 1 cup sherry, and ½ cupsugar in a saucepan. Cook 20 minutesover medium heat. Purée until smooth.Place 1 tsp. of fig compote on eachendive leaf. Top with 1 tsp. apiece ofmascarpone and chopped pistachios.
  • In a salad
    Toss 2 heads sliced endive,1 diced apple, 1 bunch chopped watercress,and ½ cup each dried cherriesand goat cheese. Drizzle with dressingmade 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 halflengthwise. Season with salt and pepper.Brown 1 clove crushed garlic in a panwith 1 tbsp. olive oil. Add endive, cut sidedown, and brown. Flip and add 2 cupschicken stock. Cover and let simmer onlow heat, about 20 to 30 minutes.

One head belgian endive: 87 Calories, 544 MCG Vitamin A, 266 MG Calcium, 16 G Fiber

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