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6 tablespoons olive oil
4 1/2 tablespoons fresh lemon juice
6 heads of Belgian endive, cut into 1-inch pieces
6 cups (loosely packed) arugula
3 green onions, chopped
1 1/2 cups grated Asiago cheese (about 3 1/2 ounches)
Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.
Recipe by Rori Trovato
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Tag: Belgian Endive
Complex salads are tossed salads that have more than one ingredient. A great example is the classic Italian Tri-Color Salad, which uses three peppery lettuces: arugula, radicchio and Belgian endive. Pair with a balsamic vinaigrette the sweetness of the balsamic is a delicious foil for the bitterness of the lettuce.
Oftentimes this salad is topped with shavings of Parmesan cheese. I thought it would be nice to share a little twist on that — Parmesan crisps!
Use 2 tablespoons grated aged cheese, such as Parmesan or Asiago, per person. Drop onto a lined baking pan and use the back of the spoon to spread into a circle. Finish with a little freshly grated black pepper, if desired. Bake in 400 degree oven for 12 minutes, or until lightly golden. Cool and add to salad or a bread basket.
Watch the Tri-Color Salad Video here.
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon freshly ground black pepper
- 5 ounces mixed baby greens
- 2 green onions, chopped
- ½ cup chopped celery
- 1 carrot, julienned
- ½ cup broccoli florets
- ½ cup cauliflower florets
- 1 avocados - peeled, pitted and diced
- 1 teaspoon fresh lemon juice
- 2 ounces grated Asiago cheese
- 3 ounces pine nuts, toasted
- 4 ounces kumquats - rinsed, seeded and sliced
To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
10 THINGS TO MAKE WITH BELGIAN ENDIVE
Belgian endive packs a delightful hint of bitterness. Combine it with a spunky cheese and toasted walnuts - it's magic. Team it with apples, bacon or smoked salmon, it's irresistible.
This torpedo-shaped creation is cream-colored, tinged with pale green or yellow around the tips. The color can indicate just how much bitterness is contained within its tightly packed leaves. It's grown in the dark to keep it light in color. The whiter it is, the milder the flavor.
Along with escarole, radicchio and curly endive, Belgian endive (pronounced variously EN-dyv, ANH-deev and anh-DEEV) is a member of the chicory tribe.
In Belgium, it's known by its Flemish name, witloof. In England, it's called chicory. In France, it's called endive. But no matter what you dub it, it's delectable raw or cooked.
Canape boats or crackers au naturel: Belgian endive leaves make wonderful edible holders for appetizer-style dips and spreads. Use individual leaves instead of crackers, bread or chips. Whether you top it with cream cheese and smoked salmon, a spoonful of Parmesan Walnut Salad or minty tabbouleh (a bulgur wheat salad), Belgian endive has a crisp, crunchy texture and unique, snappy flavor.
Delicious and pragmatic too. Lift a leaf. The soft sides curl around the filling, taco style. Not one drop falls out of the handy wrapper.
Before filling, pull off and discard any wilted or brown leaves. Trim base so that you can separate head into individual leaves. Wipe leaves with a damp towel. Some chefs like to cut the base on the diagonal others leave it blunt.
Fill leaves and arrange them with their pointed ends toward the outside edge of the platter. The tips form side-by-side Gothic arches, making for a dramatic, flowerlike presentation. If filled in advance, refrigerate, loosely covered with a damp paper towel, up to 1 1/2 hours.
- Salad classics: Whether carefully arranged on the plate or tumbled in a bowl, lettuce, blue cheese, apples, walnuts and Belgian endive are a splendid combination. You can use an assortment of baby lettuces (mesclun), romaine or baby spinach leaves. If you choose, you can leave the endive leaves whole and arrange them under the lettuce mixture. If you prefer a tossed salad, thinly slice the endive. Nap the salad with a simple oil and lemon juice vinaigrette.
- Grilled, baked, sauteed or braised: When you cook Belgian endive, it develops a velvety, meltingly tender texture and a nutty taste. It can be a side dish or first course. Wrapped in bacon or combined with pork or chicken in a creamy casserole, it can become the main event.
- Buying and storing: Look for Belgian endive that is snow-white with just a little yellow at the tips of the leaves. There is a red variety that is burgundy-tinged at the tips, but it's not widely available. If it has been exposed to light for more than a few hours, it will start to turn green and may taste more bitter. After you get it home, immediately store it in the vegetable crisper, keeping it away from light, and consume within a few days.
For more endive information, call toll-free: 1-888-436-3483. Ask to be put on the mailing list to receive endive recipes. They are sent out every two months.
Here are some fast ways to use Belgian endive, some raw and some cooked.
1. Appetizer spears with spunk
Make a creamy goat cheese spread scented with fresh parsley and green onions, then pipe it on the endive leaves using a pastry bag fitted with a large, star tip. Finely mince two sliced green onions, including a third of the dark green tops and one table- spoon chopped fresh Italian parsley place in a food processor fitted with the metal blade. Add 5 ounces of soft, Montrachet-style goat cheese and 2 table- spoons whipping cream process until smooth. Taste add salt and pepper as needed. Pipe onto endive leaves. If desired, garnish with tiny slivers of red bell pepper.
Make a filling of Parmesan walnut salad. Combine one clove of finely minced garlic, 1 tablespoon mayonnaise, 2 tablespoons lemon juice, and 2 table- spoons olive oil. Add 1/4 pound Parmesan cheese (cut into 1/8-inch cubes), 1/2 cup finely chopped celery and 1/2 cup finely chopped toasted walnuts. Stir to combine. Taste add salt and pepper as needed. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it. This idea is adapted from The Best of Gourmet 1996 (Random House, $28).
Although it can be tossed, this salad is beautiful arranged on a plate. For a vinaigrette: Whisk 2 table- spoons fresh lemon juice or champagne vinegar, a pinch of salt and 1/4 cup walnut oil or extra-virgin olive oil. Toss with 4 cups of mixed baby lettuce. On each of four dinner plates, arrange four endive leaves in spoke fashion. Mound salad in center. Slice a large, unpeeled green apple into thin, horizontal slices use a pointed knife to cut out core. Place an apple slice on top of each portion of lettuce and top each with 2 tablespoons crumbled blue cheese. If desired, garnish with wedges of ripe tomatoes and/or toasted walnut halves.
Place four small endive heads in a buttered three-quart, ovenproof casserole. Top with 1 pound kielbasa sausage, cut into 3-inch lengths, and 1 cup chicken broth. Bring to boil on high heat. Cover and bake 15 minutes in a 350F oven. Turn endive and bake 10 more minutes. Sprinkle one large pear (peeled, cored and cut in quarters) with 1 teaspoon lemon juice add to mixture, along with 1 tablespoon minced fresh parsley. Bake 15 minutes. Baste pears with pan juices, top with 1 1/2 tablespoons grated Parmesan cheese and broil six to eight inches below broiler element until cheese begins to brown, about two minutes.
Prepare grill. Cut two large Belgian endive heads in half lengthwise. Brush with two teaspoons olive oil. Season to taste with salt and pepper. Grill, cut side down, about six minutes. Turn and grill until just tender, about five more minutes. Serve as is or drizzle with a little vinaigrette - combine 1 teaspoon cider vinegar, 1 tablespoon olive oil, garlic salt to taste and 1 teaspoon minced fresh parsley - and top with grated Parmesan or Asiago cheese.
6. Pancetta or bacon bundles
Cut four large Belgian endive heads in fourths lengthwise. Bring a pot of lightly salted water to a boil. Add endives and one tablespoon lemon juice. Boil two to three minutes. Drain and pat dry with paper towels. Drizzle with two teaspoons olive oil. Cut eight very thin slices of pancetta or bacon in half crosswise. Line a jellyroll pan with aluminum foil. Wrap endive fourths with bacon or pancetta and place in a single layer on prepared pan. Bake in a 400F oven 15-20 minutes. Drain on paper towels and serve.
Instead of the same old tuna sandwich, serve tuna salad on leaves of endive instead of bread. I like to include some sliced green olives and shallots in the mixture, but any tuna salad will work. Curried chicken salad is also delicious on endive.
Prepare your favorite clam dip. Use crisp endive leaves as edible scoops. Make sure the dip is a little soupy, adding a little clam juice as needed to thin it out.
Boned and skinned chicken breasts simmer with red onions, fresh oregano, Belgian endive and radicchio wedges. The veggies are sprinkled with brown sugar and a sauce (made by deglazing the pan with balsamic vinegar) is poured over the top.
10. Endive with boursin cheese
Spread packaged boursin cheese on to crisp endive leaves and top with chopped fresh chives. Add this to your fast and flavorful appetizers file in the recipe box.
My friend, Diana, was cleaning her shelves and decided she didn’t want the cookbook, Colorado Collage, so I gladly inherited it. This recipe is one of many great salads in this collection by the Junior League of Denver.
5 T olive oil
2 T balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 T finely chopped green onions
salt and freshly ground black pepper
4 cups bitter greens including Belgian endive, radicchio, and green leaf lettuce
2 ripe pears, cored and thinly sliced
2 oz Asiago cheese, shaved with vegetable peeler
2 oz (1/2 cup) unsalted cashews, toasted
In a jar or cruet, combine olive oil, vinegar, honey, mustard, green onions, and salt and pepper to taste. Shake well and set aside. In large bowl, combine greens and about two-thirds of the dressing. Divide among individual serving plates. Arrange pear slices over greens in spiral pattern. Drizzle with additional dressing. Top with shaved Asiago slices and toasted cashews.
Arugula, Pear, and Asiago Cheese Salad Recipe
Arugula, Pear, and Asiago Cheese Salad in a wonderful gourmet salad that everyone you serve it to will love! The best part about this recipe, is that it is so very simple to make. Your guests will think you have been “slaving” in the kitchen all day.
- 3 tablespoon walnuts or pecans, toasted and coarsely chopped*
- 12 cups (about 8 ounces) loosely packed arugula leaves
- 1 to 3 tablespoons olive oil, extra-virgin
- Coarse salt (Fleur de Sel is preferred)
- Black pepper, freshly ground
- 4 pears, peeled, cored and sliced
- 6 ounces Asiago cheese, shaved or grate (I like to use a potato peeler)
In a large bowl, add arugula leaves and drizzle with olive oil to lightly coat.
On individual salad plates, place the tossed arugula season with salt and pepper.
Arrange pear slices along the side of each serving plate and top with Asiago cheese and toasted walnuts or pecans.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time toss and taste again.
* To Toast Nuts: Preheat oven to 500 degrees F. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool before using.
Source: This delicious Arugula, Pear, and Asiago Cheese Salad recipe is from Bon Appetit Magazine. I do not remember what year and issue, but it is wonderful!
"More from Lidia Celebrates America
For past Lidia specials, extra video and recipes, and more about acclaimed chef and food ambassador Lidia Bastianich, visit Lidia Celebrates America.
More from Eating In with Lidia
Treviso is a n elongated varietal of Radicchio, and looks and tastes quite similar. In most recipes, they can be used interchangeably – however, treviso’s flavor is more delicate and less sharp than radicchio’s. It can be harder to find Stateside than it is in Italy (it’s a very popular salad lettuce in Italy!) so when you do find it, buy some!
Sometimes seen as: Lacinato kale, dinosaur kale, cavolo nero
If you can’t get on the kale train, make sure you’ve tried Tuscan kale before you give up! Visually, it’s much darker and less curly than other varieties. It’s much more tender in texture than the curly kale – and it’s also significantly less bitter. We suggest massaging it with a little kosher salt if eating it raw to make it even more tender. It has a more earthy flavor that we love. As a top contender of all the superfood lists in the last 10 years, we don’t have to tell you how good for you kale is – just suffice to say it’s one of the most nutritionally dense foods on the planet. Your digestive system will thank you for adding more kale into your diet!
Endive and Asiago Salad - Recipes
RELATED RECIPE COLLECTIONS
Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.
Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.
If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.
Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.
This can be topped with Parmesan croutons or served with bruschetta.
Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed.
Simple Summer Corn and Endive Salad
Grilled corn, endive, red onion, feta, and spices combine to make this simple summer corn and endive salad
- 4 ears fresh corn
- 2 heads Belgian endive
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch cilantro, leaves only
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled feta
- 1/2 lime, juiced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
Roasted Endive with Gorgonzola & Sage Oil
Preheat the oven to 475 degrees
- 1 cup EVOO
- 8 sprigs fresh sage
- 8 medium Belgian endives, halved lengthwise
- 8 ounces crumbled Gorgonzola
- Kosher salt
Stuffed Belgian Endive
Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk, heated
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated garlic
- 1/2 cup shredded Swiss, divided
- 4 small to medium Belgian endives
- 4 small slices Swiss
- Kosher salt and freshly ground black pepper
- 4 thin slices deli ham
- Vegetable cooking spray
- Chopped fresh parsley, for garnish
- Special equipment: small rectangular baking dish
Endive & bacon gratin
Arrange endive cut side down over sprayed foil in 9x12 pan, sprinkle sugar, salt, pepper over endive
- 8 heads endive trimmed & halved
- 1 t sugar
- 1/2 t salt
- 1/2 t pepper
- 2 C milk
- 1 T butter
- 2 slices bacon cooked & crumbled
- 1/2 C gruyere cheese
Braised Escarole & Cannellini Beans
Heat oil in a large pan over medium heat
- 1/4 cup extra-virgin olive oil, plus more for finishing
- 2 large carrots, peeled and diced
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 4 cups dried, cooked or canned, drained cannellini beans
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmesan, plus more for finishing
- 24 ounces chicken stock
- 6 cups coarsely chopped escarole
- Sea salt
- Freshly ground black pepper
- Sliced country bread, toasted and drizzled with olive oil, for serving
Mini meatballs in this tasty soup make it a hearty meal
- 1 whole chicken, cut up
- 2 chicken breasts
- 2 large carrots, sliced
- 1 onion
- 2 stalks celery
- 1 tablespoon fresh parsley, chopped
- 1 large bunch fresh escarole
- 2 eggs, beaten
- 2 tablespoon parmesan cheese, grated
- salt to taste
- MINI MEATBALLS
- 1 pound ground beef
- 1 teaspoon garlic powder
- 2 tablespoons parmesan cheese, grated
- Salt and pepper to taste
Escarole and Bean Soup
Looking for a simple, good for you soup recipe? Try this delicious healthy low fat Escarole and Bean Soup
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped and rinsed (I use 2-3 heads)
- Salt to taste
- 4 cups low-salt chicken broth
- 1 can (15 ounce) cannellini beans not rinsed
- 1 piece (1 ounce) Parmesan
- Freshly ground black pepper, to taste
- 6 teaspoons extra-virgin olive oil
- Red pepper flakes, to taste, optional
Tuna Salad with Endives and Salpicon
We love salpicon. Salpicon is French term that refers to a mixture of finely diced ingredients
- 2 endives
- 1/2 of a red bell pepper
- 1/2 of a green red bell pepper
- 1/2 of a cucumber
- 1/2 of a tomato
- 1 tender onion
- 2 cans of solid light Isabel tuna in extra virgin olive oil
- 1/2 cup of cooked octopus
Escarole with Spaghetti
Heat a large frying pan with the olive oil
- 1 head of escarole – cleaned and cut
- 5 cloves of garlic chopped
- 1 pint of grape tomatoes – halved
- 3 tablespoons of raisins – chopped
- 1 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 lb. of your favorite spaghetti or macaroni
- Fresh grated Romano or Parmesan cheese
Pork Soup with Escarole
In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano
- For the Escarole:
- 2 carrots – diced
- 3 stalks celery – chopped
- 1 small red onion – diced
- 4-5 cloves of fresh garlic – chopped
- 1/4 cup of fresh parsley – chopped
- 1/4 cup of fresh basil - chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 2-3 tablespoons olive oil
- 5-6 cups of chicken broth
- 2 cups shredded pork (from leftover pork)
- 1 lb. of your favorite macaroni for soup
- Fresh Romano or Parmesan cheese for grating
- 1 head of escarole – cleaned and cut
- 4-5 cloves of fresh garlic - chopped
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 2-3 tablespoons olive oil
Escarole-and-Brussels Sprout Salad
In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves
- 1/2 cup plus 2 tablespoons Champagne vinegar
- 1 tablespoon sugar
- Kosher salt
- 1 medium red onion, halved lengthwise and very thinly sliced crosswise
- 1/2 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarsely ground black pepper
- 1/2 small garlic clove, minced
- Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
- 1 pound brussels sprouts, shredded
- 1 cup marcona almonds, chopped
Rao's Escarole and Beans
This recipe is from Rao's Cook Book
- 1/2 cup olive oil
- 1 clove garlic, minced
- 4 cups cooked cannelloni beans
- 1 cup reserved bean broth
- 8 cups Chicken Stock, or canned chicken broth
- 2 large bunches of escarole, cooked and chopped
- salt and Pepper to taste
- Freshly grated Parmigiano Reggiano cheese for topping
Braised Escarole With White Beans
"Escarole always needs a good soak in cold water to rid it of the dirt trapped between its leaves
- 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
- 1/4 C. good extra-virgin olive oil
- 1 –2 cloves garlic, thinly sliced
- 1 –2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
- Salt and pepper
Creamy Garlic, Cannellini Bean & Escarole Soup with Parmesan
Creamy and delicious, this hearty soup is flavorful with the sautéed garlic and added escarole