The Endive Blog

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


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)


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



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.


1 orange, segmented

California endives

2 cups Baby spinach leaves

1 cup Blue cheese


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


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



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


2 tablespoons sliced almonds

2 tablespoons craisins

2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh lemon thyme


1 1/2 cups ricotta

2 endive heads

honey to drizzle - optional


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.

Three Endive Appetizers For Super Bowl Sunday

Super Bowl 2014 is here! I love snacking as much as the next person, but when possible, I try to make healthy food swaps to avoid over-indulging. Swapping out chips & crackers for endive leaves makes snacking enjoyable and healthy! Here are three easy, delicious appetizers that will hopefully give you some inspiration for healthy snacking this weekend...enjoy!


Avocado & Endive Appetizer


2 medium sized avocados

1 T lime juice

2 T plain greek yogurt

1/2 t ground cumin

2 T chopped fresh cilantro

24 endive leaves


Peel, pit, and mash avocados; set aside. Combine 1 tablespoon lime juice, 2 tablespoons greek yogurt, 1/2 teaspoon ground cumin, and 2 tablespoons chopped fresh cilantro in a small bowl; stir in avocados. Spoon avocado mixture evenly into endive leaves.

Adapted from’s Creamy Avocado Cups.


Ham and Cheese Endive Nachos


1 head endive, separated into leaves

2 ounces thinly sliced smoked ham

1/2 cup quartered plum tomatoes

1 ounce aged cheddar cheese, shredded


1. Preheat the broiler (set on low heat for about 10 minutes).

2. Fan endive leaves out on a baking sheet. Place a small piece of ham inside each leaf. Fill each leaf with about 1 tablespoon of tomatoes, then sprinkle with shredded cheese.

3. Place under the broiler until the cheese has melted and the edges of the leaves are curling slightly, about 3 minutes. Remove from the oven and let cool for a couple of minutes before serving.

Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.


Shrimp and Avocado Ceviche in Endive


1 lb fresh shrimp, jumbo size, peeled and deveined

1 1/4 cups fresh lime juice

1 large tomato, chopped

1 or 2 jalapenos, seeded and minced

4 scallions, chopped, white and light green parts only

1/4 cup cilantro leaves, chopped

3/4 tsp kosher salt

1/2 tsp cracked black pepper

1 ripe avocado, chopped

Half a lime

2 heads endive, leaves separated


Chop shrimp into 1/2 inch pieces. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides. Cover and refrigerate for 4 hours. In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper. Drain shrimp in a colander and add to bowl. Toss to combine well. Gently toss in chopped avocado. Squeeze lime over. Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.

Carolyn Ketchum is also one of the five food bloggers associated with our OnDiva ambassadorship. She is the writer and recipe developer behind the food blog, All Day I Dream About Food.


A few months ago, I threw together some of my favorite ingredients in hopes of creating a yummy dish. I searched through my fridge and found beets, walnuts and parmesan cheese which I mixed and spooned into endive leaves, crossing my fingers that I had created something delicious! Thankfully, I had! In fact, this "recipe" has become an inspiration for one of our most commonly asked questions, "What can you do with endive?" I respond with, "Most anything!". You can fill it with your favorite cheeses (blue, gorgonzola, chevre, feta) and nuts (walnuts, almonds, pecans) or your favorite salads (quinoa, tuna, shrimp). The easiest way to incorporate this healthy & delicious veggie into your holiday menu and beyond? Swap out the bread, crackers & chips and replace with endive leaves. Do you have a favorite holiday appetizer using endive? If so, we'd love to hear from you! We wish you all a healthy & happy holiday season.

All the best,




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.


1 cup Roasted Walnuts

2-3 beets

6 California endives

1 cup parmesan

Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut beets into small pieces . Separate endive heads into single leaves. Place beets, parmesan and roasted walnuts in each leaf and drizzle with dressing.

Pomegranates, Gorgonzola & Walnuts in Endive

Tis' the season for festive colors & delectable flavors! For this appetizer we de-seeded a pomegranate for sweetness, crumbled gorgonzola for pungency, and roasted walnuts for toastiness. We combined them inside an endive leaf to create a festive appetizer, perfect for those upcoming holiday gatherings: healthy, colorful and delicious. Happy Holidays!



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.


1 cup Roasted Walnuts

1 Pomegranate or 1 cup pomegranate arils*

6 California endives

1 cup Gorgonzola, crumbled

Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut and de-seed pomegranate. Separate endive heads into single leaves. Place pomegranate arils, gorgonzola and roasted walnuts in each leaf and drizzle with dressing.

*For helpful suggestions, take a look at Simply Recipes step-by-step guide on how to cut and de-seed a pomegranate.


We absolutely love finger salads. (If you have been following our Tastes of Harvest blog, you know this.) They are a stress-free and gorgeous way to showcase a few ingredients and they are such pleasure to eat. This week, we decided to turn a classic caesar into a finger salad by eschewing the romaine and placing the main ingredients (parmesan cheese, croutons and caesar dressing) inside an endive leaf. Happy Thanksgiving!



1 small garlic clove

Salt and pepper

1/4 mayonnaise

2 tablespoons lemon juice

1/2 teaspoon finely grated lemon zest

2 tablespoons extra-virgin olive oil

Mash the garlic with a pinch of salt. Whisk in mayonnaise, lemon juice, lemon zest and olive oil. Season with salt and pepper.


6 California endives

1/4 cup parmesan cheese


Separate endive heads into single leaves. Sprinkle parmesan cheese and croutons in each leaf and drizzle with dressing.

Adapted from Food and Wine’s Caesar Salad Spears.

Tastes of Harvest - Endive, Cranberries, Spinach & Roasted Walnuts Appetizer

Halloween has past us by and Thanksgiving is right around the corner. That means endive season 2014 is in full-gear - our 30th in California.

We love the idea of serving this simple appetizer at upcoming holiday gatherings. The flavors & colors of the spinach, cranberries, roasted walnuts and endive combine to create a beautiful and delicious finger salad. Easy to make and a pleasure to eat, the best of both!



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.


Roasted Walnuts

California Endive



Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Separate endive heads into single leaves. Fill each leaf with 2-3 leaves of spinach. Sprinkle cranberries and roasted walnuts in each leaf and drizzle with dressing.

Tastes of Harvest - Endive, Chevre & Pepitas Appetizer

Fall has arrived, festive gatherings with family and friends will soon consume our weekends, so it's time to ponder the possibilities of easy, delicious appetizers. It doesn't get much simpler than this endive & chevre combination. In fact, use this recipe as a guide for endive appetizers: endive leaves act as the carrier, fill with cheese (blue, gorgonzola, chevre) top with roasted nuts (walnuts, almonds, pistachios, pepitas) and lightly drizzle with honey. We picture enjoying this endive, chevre & pepitas appetizer outdoors with a glass of crisp white wine in-hand. Happy fall, everyone!



Roasted pepitas

Red and White California Endive

Chevre (Laura Chenel)




Roast pepitas at 325 degrees for 13-15 minutes, or until golden brown. Separate endive heads into single leaves. Fill each spear with about one tablespoon of chevre. Sprinkle pepitas* on top of cheese, fan leaves out on a platter and drizzle lightly with honey.

*Not a fan of pepitas? We swapped them out (see photo above) and seasoned the chevre with pepper - equally delicious.

Tastes of Harvest - Red Quinoa Salad in Endive Boats

It seems like this time of year everyone starts to get busy...really busy. With the craziness of the holiday season fast approaching, we attempt to focus our efforts on versatile dishes that can serve as an appetizer or even a light and healthy lunch or dinner. We think this Red Quinoa Salad in Endive Boats is a perfect fit - versatile, healthy and simple. You can either create finger salads by placing the quinoa mixture into the endive leaves or you can surround the mixture with the whole leaves (like the photo below) to showcase the colors of the red and white endive.



1 cup uncooked red quinoa

2 cups water

1 1/2 teaspoons ground cumin

1/2 cup orange juice

1/2 teaspoon salt

2 tablespoons olive oil

1 (15-ounce) can chickpeas, rinsed and drained

1 apple, cored and diced

1/2 cup whole almonds, toasted, roughly chopped

3 endives


Rinse quinoa in a sieve until water runs clear. Drain and transfer to a medium pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed. 15 to 20 minutes. Set aside off the heat for 5 minutes. Uncover and fluff with a fork. Allow to cool. In a large bowl, whisk together ground cumin, orange juice, salt, and olive oil. Add the cooked quinoa and stir to coat. Add the chickpeas, apples and almonds, tossing gently to mix. Taste and adjust seasoning, if needed. Chill before serving. Separate whole endive leaves and fill with quinoa salad mixture. (Or place salad mixture in the center of a plate, like the picture above.) Makes approximately 30-36 appetizers.

Recipe contributed by Sue Doeden.