The Endive Blog

5 Endive Salads To Make This Summer

We love a good summer salad. They're so delicious and refreshing! Here are five salads that pair endive with some of our favorite summer offerings - apricots, avocados and beets. We imagine these will taste best outdoors, with a glass of wine in hand. Cheers to eating well!

Endive Salad with Apricots, Blue Cheese and Pistachios

Liegeoise Salad via Katie at the Kitchen Door

Endive Salad with Beets, Chicken and Pistachios

Citrus Endive Avocado Salad via Gourmande in the Kitchen

Cauliflower, White Bean, Endive & Feta Salad

 

Celebrate the 4th of July with Red, White and Blue!

As a small kid who eagerly awaited all the major holidays I distinctly remember posing the following - now embarrassing yet then oh so innocent - question to my father: "Dad, when is the 4th of July?" Why the anticipation of such holidays? Food! The 4th of Julyhas always been a wonderfully food centric holiday. I fondly remember the burgers, potato salad, deviled eggs, baked beans, sweet corn and apricot crisp all washed down with copious amount of Shasta soda.

As you are planning your holiday menu this year, how about incorporating some new healthier ideas like our hyper patriotic Red, White and Blue salad? Red and white endives dressed in a simple vinaigrette topped with blueberries and crumbled blue cheese. Super easy, patriotically colorful and best of all - delicious! Happy 4th!

All the best,
Rich Collins

RED, WHITE AND BLUE SALAD

Dressing:

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

4 white California Endive, cut on bias in ¼” strips

2 red California Endive, cut on bias in ¼” strips

2-3 tbsp crumbled blue cheese

In a separate bowl dress and toss the endive. Divide equally among four dinner-size plates. Top each plate of endive with equal amounts of blue cheese.

Celebrate Father's Day with Endive! Endive & Goat Cheese Appetizer and Endive, Avocado and Pistachio Salad

Searching for dishes to help celebrate dad this Sunday? We've got you covered! Check out our Honey Goat Cheese in Endive: simple, beautiful and oh so delicious. The refreshing crunch of the endive and the creamy texture of the goat cheese combine to make the perfect bite!

If you're looking to add a salad component to your meal, try our Endive, Avocado & Pistachio Salad. Simply cut the endive lengthwise, toss with dressing then top with cubed avocados and pistachios. A vibrant, flavorful salad to accompany the rest of your Father's Day meal. Happy Father's Day!

HONEY GOAT CHEESE IN ENDIVE

Ingredients

6 ounces Laura Chenel Chèvre

3 tablespoons whole milk

1 1/2 teaspoons honey

2-3 California Endive

Instructions

Stir together chèvre, milk and honey in a bowl. Spoon mixture into each endive leaf.

Adapted from Health.com’s Provencal Goat Cheese in Endive Recipe.

ENDIVE, AVOCADO & PISTACHIO SALAD

Ingredients

Dressing:

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Salad:

4 California Endive (2 red, 2 white)

2 avocados, cubed

1/2 cup of pistachios

Instructions

Dressing: 

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

1. Cut endive leaves crosswise in 1/2" pieces.

2. In a separate bowl dress and toss the endive.

3. Top the endive with the avocados and pistachios.

Crudite Platter & Grilled Endive

Happy Memorial Day weekend! Got a few heads of endive? We have a couple recipes to help you use 'em up!

One of our favorite dips to use with endive is hummus - cut up endive and a few of your other favorite veggies and you'll have yourself a healthy, colorful spread that your guests will dig into, guilt-free. 

Many of us don’t think to grill endive, opting instead to simply toss it in a salad or use the leaves as appetizers. However, as summer grilling season approaches we recommend you give it a try. Endive’s high complex fiber content allow it to hold up really well on the grill and its flavor profile takes an unexpected turn to the subtly sweet side as sugars break down and simplify during the cooking process. The trick is to grill “low and slow” - over medium heat at most - cooking it gently just beyond al dente. No need for excessive char with our beloved white vegetable! The grilled endive serves as a great side or even a main dish for those who prefer a meatless meal.

Crudite Platter

Ingredients

1 orange pepper, trimmed, seeded and cut into strips

1 yellow pepper, trimmed, seeded and cut into strips

5-6 stalks of brocollini

3-4 stalks of celery, cut into strips

Baby carrots

2 white California endive, slice end and use whole leaves

2 red California endive, slice end and use whole leaves

Hummus*

Instructions

Arrange vegetables on platter and serve.

*Hummus is our dip of choice but feel free to use an assortment of other dips (i.e. salsa, guacamole, spinach & artichoke, etc.)

Grilled Endive

Ingredients

3-4 California Endive, sliced lengthwise

1 tablespoon olive oil

Chopped fresh rosemary, optional

Instructions

Preheat grill over a medium flame. Brush each endive half with olive oil. Place endive on grill, cut side down to start.  After 8–10 minutes turn over and cook another 12-15 minutes turning occasionally and lowering the flame if needed until endives soften. Season with salt and pepper, garnish with chopped rosemary if desired. Serve hot or allow to cool and serve at room temp. 

*Grilled endives provide the basis for a great summer salad as well. Cut grilled and cooled endives across into one inch slices. Mix with feta cheese or chevre, roasted nuts and some arugula, all dressed with additional olive oil.

Endive Nachos with Black Beans & Feta

As many of you know, we love the idea of using endive leaves as a healthy, gluten-free crunch in replacement of chips and crackers. We've taken that idea to the next level with this dish: Endive Nachos! It's a tasty summer snack loaded with black beans, feta, corn and salsa. We got the idea for the dish from a friend who paid a visit to our farm last year. While she was touring our facility we (of course) mentioned the idea of endive as an ideal replacement for the calorie-heavy chips and crackers most common in appetizers. A few days later she sent us back a photo of her inventive creation - brilliant! This would serve as a great appetizer* for a summer BBQ or as a quick, healthy week-day dinner. Whenever you choose to make this dish, we promise, it will satisfy even your most intense cravings for nachos!

*To turn this dish into an appetizer, simply place endive leaves on a dish and individually portion the black beans, feta, corn and salsa into each leaf OR layer the ingredients in the center of your dish and stick endive leaves around the layers (see here for an example).

Endive Nachos with Black Beans & Feta

Ingredients

3 California endive

1 cup black beans, drained

1 cup corn, drained

1 cup salsa

1/2 cup feta

Instructions

Separate whole endive leaves. Place leaves on a plate and layer black beans, corn, salsa and feta on top of leaves.

Endive, Avocado and Grapefruit Salad

California avocado season has arrived, my friends. If you couldn't already tell, we are slightly obsessed with this delicious and versatile fruit (Avocado & endive appetizer, Shrimp & Avocado Ceviche in Endive, Avocado, Endive, Pistachio Salad). Avocados' rich flavor and creamy texture pairs perfectly with endive's refreshing crunch and slightly bitter taste. The combination is ideal for salads during the upcoming summer months. For this recipe, we've integrated grapefruit for a sweet and tangy addition. Throw the salad together, pop a bottle of bubbly and enjoy a delicious summer meal al fresco!

*Another option, you could turn this into an appetizer by filling whole endive leaves with the Endive, Avocado and Grapefruit Salad. Just slice the avocados and grapefruit into slightly smaller pieces and voila - finger salads!

Endive, Avocado and Grapefruit Salad

Ingredients

2 grapefruit

3/4 teaspoon white-wine vinegar

1 tablespoon honey

1 1/2 tablespoons sour cream

1/8 teaspoon salt

Freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

4 California endives

1 ripe avocado, pitted and peeled

Instructions

1. Peel and cut grapefruit over a bowl to catch any juices.

2. Whisk together vinegar, honey, sour cream, salt and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified

3. Julienne endive leaves in long, thin 1/8” strips. Cut avocado into ¼” slices. Add grapefruit segments. Toss endive, avocado and grapefruit with dressing. Serves 4.

Adapted from Martha Stewart’s Endive, Avocado and Red Grapefruit Salad.

The Endive Smoothie

Here in Northern California the summer months bring two things: an abundance of fresh produce and (really) warm temperatures. Luckily for us, the two coincide. The sunny weather prompts us to reach for more seasonal fruits and veggies and has us searching for ways to incorporate them into our diet. Our ideal solution? The endive smoothie. We combined an assortment of fruit (apple, banana, pineapple, berries, peaches) with endive, coconut milk and walnuts and the result was a fresh & flavorful smoothie. It serves as a great mid-day snack or as a light breakfast or lunch. Here's to summer eating!

The Endive Smoothie

Ingredients

½ cup raw walnuts

2 heads California endive

1 apple, cored

1 banana

1 cup pineapple, fresh or frozen

1 cup raspberries, fresh or frozen

1 cup strawberries, fresh or frozen

1 cup sliced peaches, fresh or frozen

1/3 cup coconut milk

3 cups water

Instructions

Combine all ingredients in a blender and blend for approximately 1-2 minutes.

Adapted from Adventures of a Gluten Free Mom’s Anti-Ovarian Cancer “Green Smoothie”.

 

Cauliflower, White Bean, Endive & Feta Salad

Spring is upon us here in Northern California and the change in season has us craving fresh, simple meals. Cauliflower seems to be popping up just about everywhere lately and we are here to proudly jump on the bandwagon and share one of our favorite new salads - Cauliflower, White Bean, Endive & Feta Salad. This meal makes a great main or side dish and keeps well for leftover lunches since the dressing is not very heavy. Cheers to spring-time eating!

Cauliflower, White Bean, Endive & Feta Salad

Ingredients

1/3 cup olive oil

1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 ½ teaspoons finely grated lemon peel

1 ½ teaspoons salt

½ teaspoon ground black pepper

1 medium head cauliflower, trimmed, cut into small florets

1 (15-ounce) can navy beans, drained

3 heads of endive, trimmed, halved lengthwise, then thinly sliced crosswise

2 teaspoons fresh parsley

½ cup crumbled feta cheese (about 3 ounces)

Instructions

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. Whisk lemon juice, vinegar, lemon peel, salt and pepper in small bowl. Combine cauliflower, beans, endive, chives, parsley and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Adapted from Bon Appetit’s Cauliflower, White Bean, and Feta Salad.

Spinach, Citrus and Blue Cheese in Endive

Happy St. Patrick's Day! We are excited to kick-off our Tastes of Harvest (spring edition) with this Spinach, Citrus and Blue Cheese in Endive appetizer. This dish is super easy. Place spinach, citrus and blue cheese in an endive leaf and drizzle with dressing - no fancy equipment or large time commitment necessary. How much luckier could you get? Enjoy!

Spinach, Citrus and Blue Cheese in Endive

Ingredients

Dressing:

5 tbsp rice vinegar

1/2 c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

1 orange, segmented

California endives

2 cups Baby spinach leaves

1 cup Blue cheese

Instructions 

Cut orange segments into 2-3 pieces . Separate endive heads into single leaves. Place baby spinach leaves, orange pieces and blue cheese in each leaf and drizzle with dressing.

Red Endive Appetizers for Valentine's Day

Oh, Valentine's Day. It's here and we love it! If nothing else it serves as a reminder to tell those closest to us how much we care about and appreciate them. Why not also use it as a reason to eat a bit more extravagantly than normal? That's the best thing about any holiday, right? Here are a couple of simple, elegant appetizer recipes that use our red endive, the perfect way to implement a little V-day color into your meal! Happy Valentine's Day!

 

Shrimp and Avocado Spears

Ingredients

2 heads California endives

1 tablespoon unsalted butter

1 pound shrimp - deveined and peeled

1/4 teaspoon red pepper flakes

2 tablespoons minced fresh cilantro

1 large avocado - pitted, and cubed

salt

Instructions

1. Cut the ends from endive. Separate leaves and place onto serving tray.

2. Into a saute pan heat butter over medium heat. Add shrimp, season with salt and red pepper flakes. Cook until shrimp are opaque. Remove from heat.

3. Chop shrimp into bite sized pieces and place into a small bowl. Add cilantro, avocado and a squeeze of lime juice. Gently toss to combine.

4. Spoon approximately 1 tablespoon onto each endive leave.

5. Garnish with lime slices and additional cilantro if desired.

 

Ricotta and Endive Appetizer

Ingredients

2 tablespoons sliced almonds

2 tablespoons craisins

2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh lemon thyme

salt/pepper

1 1/2 cups ricotta

2 endive heads

honey to drizzle - optional

Instructions

1. Into a small bowl add: almonds, craisins, oil and thyme. Season with salt/pepper.

2. Place a dollop of ricotta onto endive leaf. Top with approximately 1 teaspoon of nut mixture.

3.Drizzle with honey if desired.

Paula Jones is one of five food bloggers associated with our OnDiva ambassadorship.  She is the author behind the food blog, bellalimento.

Pages