utch oven. Cook leeks and endive, cut-side down, in a
Crisp endive in ice water about 15 minutes before using. Drain; gently dry in paper towels.
Cut endive heads in halves lengthwise, starting at root ends.
Combine remaining ingredients except chives; mix well.
Spoon dressing over endive; sprinkle chopped chives on top.
Serves 6.
outer leaves from each endive and arrange 3 leaves on
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.
Using meat mallet, pound chicken breast
aper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves
auce together in a bowl using a fork. Chop half the
Combine the cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth. Fold in the blue cheese and cranberries.
Carefully peel the leaves from the endive, discarding any bruised leaves. Trim the ends. Fill the center of each leaf with 2 teaspoons of the cheese mixture and arrange on a serving platter. Sprinkle evenly with the pecans.
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.
Arrange endive leaves around edge of a serving platter. Arrange the sliced tomatoes and onion slices in the center.
Sprinkle with chopped parsley, chives, and basil.
Whisk together the olive oil, vinegar, sugar, salt and pepper; drizzle over salad platter.
Sprinkle with the optional parmesan cheese, if using it. For Vegan omit it.
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.
killet on medium heat. Add endive to pan, with cut side
hat if you have been using unsalted butter, and/or unsalted
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
Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
Stir and bake 4 minutes longer until shiny.
Make 36 quenelles from goat cheese with demitasse spoons.
Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
About 5 minutes.
If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.
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.