Combine
the sliced endive in a bowl with the Meyer Lemon Vinaigrette.
To the bowl, add
sliced endive, orange segments, tarragon leaves, and toasted biscuit pieces, and 1/2 of the cranberries from the saute pan, tossing to coat.
In a large bowl add the quinoa, brussel sprout leaves, sliced apricots,
sliced endive, toasted almonds, and dressing.
Using mandolin or V - slicer or large sharp knife, very thinly
slice endive, celery stalks, and fennel bulb crosswise.
Not exact matches
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
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
Toss the arugula with the
sliced almonds, apple,
endive & top with baked tilapia.
Drizzle
endive and bread
slices with a little olive oil.
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
The only difference between the salad and the sandwich is that I left the steak
slices larger, I cut the
endive differently, and I used a bigger tomato from my garden instead of a bunch of little ones.
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California
endive (red or white, or both), root ends trimmed off * 2 somewhat thin
slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of
endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
10 large Belgian
endives, preferably red and green varieties, separated into leaves, or very thinly
sliced black radishes
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)
Simple and delicious.Never used
endive before, looked alittle brown after
slicing it.
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-...]
Serve with carrot sticks, cucumber
slices,
endive leaves, or baked pita chips.
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly
sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly
sliced 4 cups frisee, washed and trimmed 2 belgium
endives, in 1»
slices 1 small radicchio, thinly
sliced
Pictured accompaniments: Jilz Crackerz, rainbow carrots, radishes, hummus, cucumbers, Castelvetrano olives,
endive, watermelon radish
slices.
Ingredients:
Endive Leaves Mushrooms (
sliced) Carrots (shredded) Green, red & orange bell pepper (chopped) 1 hard boiled egg (
sliced — once cool) Sprinkle of pine nuts 1 tbspn of Gorgonzola cheese Pepper to taste.
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 →
In large salad bowl, combine chopped
endive,
sliced radishes, chopped scallions and diced avocado.
I added meat from 2 big chicken breasts, 2
endives slices in half, a whole onion, a bunch of cauliflower, 2 yellow zucchini, a bunch of chives, and Salt and Pepper.