Lightly combine the crab, bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper in a medium bowl.
In a separate bowl, combine the mayonnaise and heavy cream.
Add the dressing to the crab and mix well.
Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange on a platter or at each place setting.
To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits.
Cut parmesan cheese into small cubes.
Combine salt and garlic first, curshing garlic very well and mixing with salt.
Add remaining ingredients.
Spoon small amount onto separate washed leaves of endive. Top with walnuts.
Arrange on platter and you can make extras walnuts to put in the center if desired.
Turn tails upside down. Using scissors, cut down each side of the soft skin. Peel away skin and remove meat from the shell. Cut into small cubes.
Heat 1 tsp oil and 1 tbsp of the butter in a medium skillet on medium heat. Cook lobster, stirring, until changed in color. Remove from pan.
Heat remaining oil and butter in same pan. Cook shallots and garlic until soft. Remove pan from heat. Stir in mustard, lemon peel and juice, tomato, herbs and lobster. Season to taste.
Spoon lobster mixture into endive leaves. 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.
ou go, adding oranges slices, endive slices, celery slices and leaves
Wash endive, lettuce or parsley and dry well.
Attach greens to cone.
Start from bottom and work upwards.
Use toothpicks for the greens.
Do likewise with the assorted vegetables and insert in the tree for decorations.
Arrange the remaining vegetable dippers on serving plate around the base of tree.
Refrigerate until serving time.
Serves 8 to 10.
Add the meatballs and curly endive and simmer until the meatballs
killet on medium heat. Add endive to pan, with cut side
Soak the endive in salted ice water for
ix until smooth.
Wash endive and remove a small conical
25 degrees.
Place the endive stalks in a greased, shallow
he endives.
Cut each endive in two, lengthwise. If any
nd of each head of endive and slice it in half
Trim bottoms from endive; slice leaves thickly lengthwise.
For the passionfruit dressing, whisk all ingredients in a medium bowl. Season.
Place endive in large bowl with remaining ingredients and dressing; toss gently to combine.
utch oven. Cook leeks and endive, cut-side down, in a
arm (melt) and add the endive (whole not leaves separated), sugar
Wash endive and cut in bite size pieces. Drain and place in large bowl. Brown bacon in skillet and add sugar, vinegar, salt and pepper. Bring to a boil. Cut 2 hard-boiled eggs fine and blend with endive. Add minced onion, then pour hot vinegar syrup over endive mix. Slice 2 hard-cooked eggs to garnish the top and serve the salad in small bowls.
Cut and clean endive; cut in bite-size pieces.
Put in bowl with diced onion.
Cut bacon in small pieces and fry until crisp. Drain on paper towels.
Blend together sugar, vinegar, 2 cups water, salt and pepper in saucepan. Bring to a boil.
Once boiling, add cornstarch mixed with 1/4 cup water; stir until thickened.
Makes a nice, creamy dressing.
Pour dressing over endive.
Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
Scatter the blue cheese on top.
Enjoy!
Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
Rinse, core, and thinly slice apple lengthwise.
In a large bowl, mix honey, vinegar, and oil.
Add endive, apple, pecans, and blue cheese and mix gently to coat.
Add salt to taste.