A salad centered on beautiful heads of Belgian endive calls for ingredients such as fruit, nuts, and cheese to complement and mellow the endive’s slight bitterness.
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24 Comments
That looks good i gotta try it
Chef Mung ain’t having it
And here I thought endives were a fruit!
🎖💎💎💎💎💎🎖
Glad Americans use the popular European veg. Endive more often now in the salad. Lightly bake them also delicious. 😀😋
Very refreshing
Oh, wow! That looks truly refreshing & delicious.
By the way, I looked up what is the proper way to pronounce, endive. Here it is:
en·divez.
Perhaps someone in
your family had heard it differently, too.
I grew up pronouncing it the way Ashley does, according to French pronunciation rules — you’re not alone, Ashley!
Endive is pronounced en-dive or en-deev, they're both correct, it all depends where you grew up.
My Dad's mother used endive a lot, she was well known in the 60's for her sewing skills, her art and her cooking, where she used little-known ingredients that many people considered exotic. She herself wasn't my cup of tea (I wasn't liked by her & her husband) thus she doesn't earn the title of grandparent, but holy doodle, she could cook. My Mom wasn't adventurous in the kitchen so eating something different from the usual meat and potatoes my Mom served was a-okay with me. I love endive in a salad, I wish it was found more often in restaurants, it's totally overlooked here in Ontario 🇨🇦
Endive has always been extra expensive and these days it’s outrageous. So, I would never make this as I don’t that kind of money to spend.
This looks amazing
Always sprinkle salt and pepper from a foot over whatever you're seasoning so it's distributed evenly. Look what happens when you just dump them in @3:58 all the pepper stuck to 2 of the endive. Poor technique, she would've flunked cooking 101.
Not my cup of tea but it looks good 🙂
Chef Jean Pierre indicated that you might not be using the microplane correctly. I learned that you should zest the top of the orange, which allows you to see what you're doing and avoid shaving too much of the bitter white pith
Endive is a seriously under rated salad vegetable
I like a lot of endive in my salad with bibb lettuce , vidalia onion , evoo , fresh cracked black pepper , sea salt , sweet ripe grape tomatoes & a little raspberry vinegar , make your own if it is hard to find at times at the grocer
Looks delish..I'm going to give it a try. BTW – you leave too much flesh when you segment your oranges. When you make the first cut, turn your blade, and scrape as you come towards you. Twice as much orange. Cheers.
Just noticed the little blue flowers growing in my yard. Waiting for end of season to dig up the roots.
I made this salad. Meh. Too orangey.
What a great tip! I loved the suggestion of using endive for more sophisticated salads. The texture and flavor of this ingredient really make all the difference. Congratulations for sharing this amazing idea and always bringing such useful and creative suggestions!
Missing Chris. He needs to come back.
In my first kitchen gig, we used /EN-dive/ for leafy endive that was similar to frisée, and /on-DEEV/ for the Belgian bulb endive that was a little more like a slim version of radicchio [visually crossed with romaine?].
endive is called whitlof in other english speaking countries. this recipe is so intriguing. it looks as good as it tastes. its wonderful. TY
The plant being used here is pronounced ahn deev because it is of French origin from Greek. It is grown indoors. The curly version is the endive pronounced N dive I'm guessing to give it a distinction. I'm also guessing here that the French / Normans gave it the Germanic emphasis on the first syllable because it is the less refined plant grown outdoors.