alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
ou go, adding oranges slices, endive slices, celery slices and leaves
Add the meatballs and curly endive and simmer until the meatballs
repare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2
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
Keep warm.
For the sauteed broccoli and oysters:
Heat
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.
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.
In a large bowl combine mangos, pomegranate seeds, coconut, onion.
Add salt, oil and fresh lemon juice.
Lightly toss.
Arrange endive with the pointed side up around a bowl or plate.
Place remaining ingredients on top of endive.