Love the contrast of
cooked endive, soft avocado and crunchy raw veg and nuts.
Not exact matches
I used the following ingredients for Low Carb Shrimp Salad in
Endive Cups: 1 lb shrimp,
cooked 1 medium tomato, diced 1 cucumber,...
My latest
cooking adventure was Low Carb Shrimp Salad in
Endive Cups.
APPETIZERS: The Italian Dish — Parmesan Gougeres Neo-Homesteading — Potato, Bacon & Onion Pizza Family Fresh
Cooking — Cheese & Bacon Stuffed Mushrooms Giving Up on Perfect — Tortilla Rolls & Seven Layer Dip Two Peas and Their Pod — Cranberry, Orange - Brie Crostini Smith Bites — Dates Stuffed w / Parmesan Slivers & Walnuts La Fuji Mama -
Endive Boats with Pomegranate, Avocado & Crab Wenderly — Prosciutto - Wrapped Asparagus
If you are not familiar, it's a leafy lettuce in the
endive family that holds up well to
cooking.
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3
endives, leaves separated 4
cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
Shrimp
cooked and tossed with fresh lime juice,
endives, tomatoes and onion.
Salad 1 head of
endive, sliced Few pinches of micro greens (e.g., alfalfa or other sprouts) 1
cooked red beet 1 navel orange, cut into segments
Add
endive; toss until slightly wilted and chicken is
cooked through, about 1 minute.
10 chicken breast tenders,
cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly
endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled,
cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
Cranberry Almond Protein Bars, Gim me Some Oven Gluten Free Chex Mix, from Iowa Girl Eats Homemade Kettle Corn, from The Kitchn Dark Chocolate Sea Salt Almonds, from Sally's Baking Addiction
Endives with Oranges and Almonds, from Smitten Kitchen Crispy Roasted Chickpeas, from Steamy Kitchen Crispy Kale Chips, from Steamy Kitchen No Crust Pepperoni Pizza, from Closet
Cooking Single Ingredient Pear Crisps, from Charlotte's Lively Kitchen Healthy Homemade Strawberry Gummy Bears, from Desserts With Benefits 2 Ingredient Coconut Bites, from Maria Ushkakova Quick and Easy Dill Refrigerator Pickles, from Once Upon a Chef Peanut Butter No Bake Energy Bites, from Gluten Free on a Shoestring Mango Fruit Rollups, from Just a Taste Barbecue Sweet Potato Chips, from Serious Eats Flawless Kale Chips, from Oh She Glows
2 medium, ripe avocados cut into 1 / 4 - inch cubes 6 ounces
cooked crab meat 3/4 cup pomegranate arils 2 large heads Belgian
endive Finely grated lemon zest, to garnish
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2
endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups
cooked chickpeas or gigante beans
Endive can be served raw or
cooked and offers a crisp texture and sweet, nutty, mildly bitter flavor.
Duck and Kumquat Salad Ingredients 1/2 cup red or white wine vinegar 1/2 cup chopped Kumquats 1/3 cup vegetable oil 2 tablespoons honey Romaine lettuce leaves 1 head Belgian
Endive, leaves separated 1 1/2 cups
cooked, chilled, julienne - sliced,
cooked duck... Continue reading →
Add the
endive and asparagus and continue
cooking until the veggies become tender, about 3 - 4 minutes
Cook until
endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once.