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.
Spoon a small amount of the salad
into each endive leaf.
Not exact matches
Tear
endive and red
leaf lettuce
into bite sized pieces and place in large salad bowl.
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
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)
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-...]
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