what i think is absolutely perfect about this appetizer Rachael, is that everything is spooned
into an endive which is both plate and utensil; and can we talk about the colors, texture and flavor??
Spoon a small amount of the salad
into each endive leaf.
Spoon a tablespoon of caubouli
into each endive boat and you're good to go!
Use it for sandwiches, in wraps, on top of salads, as a dip for crackers, or spooned
into endive leaves as an appetizer, as I've done here.
Not exact matches
Tear
endive and red leaf lettuce
into bite sized pieces and place in large salad bowl.
Cut the
endive crosswise
into one - inch sections.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white
endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut
into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut
into 1 - inch pieces 2 large Belgian
endive, halved lengthwise, cored, and cut
into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
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
10 large Belgian
endives, preferably red and green varieties, separated
into leaves, or very thinly sliced black radishes
A classic salad combination is made
into an appetizer and served in a leaf of
endive or radicchio, making it easy for your guests to eat it using their hands.
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)
I couldn't get escarole, subbed
endive, 3 small from trader Joe's, and cut
into small chunks, and used Mediterranean fetus, no brine.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to
ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads
endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to
endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Ingredients a small fennel bulb, cleaned and cut
into thin slices or shaved a few
endive leaves, cleaned 5 - 6 radishes, cleaned and cut
into halves or quarters half a red beet, cleaned and cut
into two halves and then
into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
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
Cut the apple
into thin matchstick pieces, chop the
endive into bite - sized pieces, and roughly chop the parsley and fennel fronds.
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
And hummus can go beyond the basic bowl and flat bread; try it spooned
into Belgian
endive spears or on store - bought sesame crisps instead.