Say it with me… ‘ahn-deev.’
Never in my life have I called it that! You?
I’m an endive girl.
I’m also a hypocrite.
Last week, I publicly disclosed my appetizer anxiety. I cited memory loss and the inability to create. Yet here I am, exactly 7 days later with another appetizer recipe.
Just like that. As if nothing ever happened.
Endives are a member of the chicory family.
They’re best described as bitter, although I’d argue they’re on the mild side (we’re not talking broccoli rabe). Endives are also related to frissée. You know, that curly green found in mesclun? Cousins.
I use the spears as vessels and chop the rest for the filling.
The filling is made with red and green endives, toasted walnuts, dried cranberries and piquant Roquefort cheese. I use my black-pepper lemon vinaigrette to balance out the flavors. I’m slightly obsessed with its sweet tanginess at the moment. The honey is a nice compliment. You’ll find the overall texture is crisp and refreshing and would pair well with anything on the table.
The great thing about endives is they’re hearty. They hold up nicely, without getting soggy right away.
Ooo! Sunshine on a plate…
This recipe is very retro with a modern update.
In fact, you might even recognize it. I believe it’s raisins and traditional blue cheese that’s the most familiar variation. However, there is plenty of room for flexibility. Goat cheese, dried cherries and hazelnuts would make great substitutions. Or, if you’re preparing this for the holidays, toasted chestnuts would be perfect. PS- this recipe is naturally gluten free.
I enjoyed these ahn-deevs with Madame Editor as a light, Friday night nibble with wine.
Have I finally conquered my kitchen nemesis?
- Endives oxidize quickly when chopped. Toss with vinaigrette to prevent browning.
- Serve this appetizer on a pretty cake stand for a thoughtful, yet casual presentation.
- If you prefer, make this recipe as one big salad instead of individually stuffed spears. It’s just as good!
- 3 tbsp. fresh lemon juice
- 1 tsp. honey
- 1 heaped tbsp. Greek yogurt
- ¼ c. olive oil
- salt + pepper, to taste
- 3 Belgian endives, 2 green + 1 red
- ½ c. walnuts
- ½ c. chopped cranberries
- 1 wedge Roquefort cheese
- In a small pan, toast the walnuts over low heat until fragrant, about 2-4 minutes. Transfer to a cutting board to cool. Roughly chop into bite-sized pieces.
- For the vinaigrette, add the first 3 ingredients to a blender. With the machine running, slowly stream in the olive oil to emulsify. Add salt and pepper to taste.
- To prepare the endive spears, remove the base from both the red and green endive. Slowly start to peel away the leaves. Trim the base as you go, so that they fall off easily. Reserve the small inner leaves for the filling.
- For the filling, slice the remaining green endive in half lengthwise. Cut across into half-moons. Slice the reserved inner leaves.
- Add the endives, toasted walnuts and cranberries to a large bowl. Toss with some of the vinaigrette. Season with salt and pepper.
- Arrange the endive spears on a decorative platter or cake stand. Fill the base of each spear with a portion of the filling.
- To serve, top with crumbled Roquefort cheese. Drizzle extra vinaigrette over the top if desired.
I own you, appetizers.