You are here

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.

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


Add a comment