Melt half the butter in a pan and saute the anchovies for 3-4 mins. Remove the fillets and smash them with a fork. Melt the remaining butter in another pan and add the flour and stir. Pour in the lemon juice and simmer for 4 mins. Add the anchovies and stir well.
Mix the chives and Belgian endive in a bowl and sprinkle the salad with the anchovy butter. Serve garnished with the remaining chives.
Place tuna, sour cream, garlic, dill, basil, olives and capers in bowl of food processor. Process until combined. Season with salt and black pepper.
Serve with Belgian endive leaves for dipping.
25 degrees.
Place the endive stalks in a greased, shallow
he endives.
Cut each endive in two, lengthwise. If any
arm (melt) and add the endive (whole not leaves separated), sugar
ough, woody bottom of the endive leaving just enough for the
iscard the root ends of endive, and separate leaves.
Rinse
Mix first 3 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill)
Peel and finely dice the Fuji apple and mix with trout and cream cheese.
Separate endive into leaves. Spread some trout mixture on base end of each leaf. Arrange alternating red and white filled leaves on platter. (Can be made up to 6 hours ahead. Cover; chill.)
ou go, adding oranges slices, endive slices, celery slices and leaves
In a medium bowl combine the first 8 ingredients, mix well.
Carefully fill each of the four endive leaves with the salmon mixture. Chill in refrigerator until ready to serve.
Arrange 8 endive leaves artistically on two salad plates.
Mix remaining ingredients and divide evenly between the 8 leaves.
Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
archment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves
Mince the endives, reserving a few small leaves for garnish.
Saute the onion, garlic, and endives in the butter for 3 minutes.
Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
Add the milk, salt, and pepper and blend. Serve hot or cold.
Garnish with chopped endive leaves, chives, and dill.
Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
In a separate bowl, whisk the vinaigrette ingredients together.
Drizzle the vinaigrette over the salad and toss together.
Divide the salad onto plates and crumble the cheese on top.
Serve immediately.
Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.
rain the endives. Wrap each endive with a slice of ham
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
Season to taste with salt and pepper.
Combine endive and apples in medium bowl.
Pour dressing over; toss to coat.
Sprinkle cranberries, green onions and walnuts over and serve.
Heat oil in a large skillet on high.
Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
Remove from pan and reserve.
In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
Serve immediately.
Prepare the endive by cutting off the end, and making a V incision. The leaves should come apart easily. Edive is very sensitive to light so keep it in a paper bag until ready for use.
Crumble the blue cheese and mix with chutney. Do a taste test as some folks might like it more tart or sweet.
Top with chopped walnuts.