Healthy Endive Recipes

Braised Endive and ProsciuttoBraisedendive

6 to 9 Belgian endive (about 1 1/2 pounds)
3 tablespoons unsalted butter
4 thin slices of prosciutto (or Serrano), cut crosswise into 1-inch-wide strips with fat left on
coast salt and freshly ground black pepper
1/2 cup chicken stock
1/4 to 1/3 cup heavy cream

Heat the oven to 375 degrees. Butter a large gratin dish or baking dish (9-by-13-inch). Trim the endive by removing the outermost leaves and trim the bottom if they appear brown or dried out. Cut each endive lengthwise in half. Melt 2 tablespoons of butter in a large skillet over medium heat (nonstick or well-seasoned cast iron are good choices since the delicate leaves won’t stick or tear, but any decent skillet will do). When the butter just stops foaming, add as many endive, cut side down, as weill fit in a loose layer and cook until the cut sides are nicely browned, about 4 minutes. Using tongs, turn the endive and brown for a minute or two on the other side. Transfer the browned endive to the grain dish, arranging them cut side up. Add the remaining tablespoon of butter to the skillet and brown the rest of the endive. The endive should fit in a snug single layer in the gratin dish. There should still be a film of butter in the skillet. Still over medium heat, add the strips of prosciutto to the skillet and turn to coat them with the butter. Tuck a few strips between the endive and drape the rest over the tops. Season with salt and pepper, keeping in mind that the prosciutto is salty. Add the stock to the skillet and bring to a boil over high heat. Scrape the bottom of the pan with a wooden spoon to loosen any brown bits, and pour the stock over the endive and prosciutto. Cover the dish tightly with foil. Braise until the endive are collapsed and tender when pierced with a sharp knife and have a true burnished hue, 30 to 35 minutes. Remove the foil and baste the endive by spooning over any juices from the pan. If the pan is dry, add 2 tablespoons of water. Braise, uncovered, for another 8 to 10 minutes, unitl the pan juices have turned a caramel color and almost completely evaporated. Pour over the heavy cream–the lesser amount if you want something less rich tasting–and bake until the cream takes on a caramel color and thickens to a sauce-like consistency, another 6 minutes or so. Spoon over any pan drippings, and serve warm or at room temperature.

Belgian Endive-and-Apple SaladEndive and Apple Salad


  • 2  tablespoons  minced shallots
  • 2  tablespoons  white wine vinegar
  • 2  tablespoons  red wine vinegar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 1  tablespoon  olive oil
  • 1  tablespoon  walnut oil or olive oil
  • 4  cups  julienne-cut Golden Delicious apple (about 2 large)
  • 3  heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
  • 2  tablespoons  chopped fresh parsley


Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.

Orange Salad with EndiveEndive Salad With Oranges and Goat Cheese


  • Vinaigrette
  • 1  cup  extra-virgin olive oil
  • 1  whole garlic head, top sliced off
  • 1/4  cup  balsamic vinegar
  • 1 1/2  tablespoons  chopped shallot
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • Salad
  • 20  Belgian endive leaves
  • 40  orange sections (4 oranges)
  • 2  ounces  goat cheese
  • 2  ounces  sliced Marcona almonds
  • Minced chives


Preheat oven to 400°. Place olive oil in a small roasting pan with garlic. Bake 30–35 minutes or until garlic cloves feel soft.  Remove from oven, and separate cloves; squeeze to extract garlic pulp. Discard skins. Process garlic cloves, vinegar, shallot, salt, and pepper in a blender until smooth. On each of 4 plates, place 5 endive leaves in a pinwheel pattern. Add 2–3 orange segments to each leaf of endive. Crumble a little goat cheese over each, and top with a few almond slices. Drizzle with about 1 tablespoon of the roasted-garlic vinaigrette (you’ll have extra), and garnish with minced chives.

Endive Salad with Bacon, Gorgonzola, and AvocadoEndive Bacon Salad


  • 5  slices (about 5 oz.) thick-cut bacon
  • 4  large heads Belgian endive, trimmed and coarsely chopped
  • 2  ripe avocados, chopped
  • 1/2  cup  gorgonzola cheese, crumbled
  • 2  tablespoons  minced shallot
  • 1  tablespoon balsamic vinegar
  • 1/4  cup  extra-virgin olive oil


In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces. In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.

Endive Lobster Scoops


  • 1 pink grapefruit peel and pith removed
  • 1 avocado peeled and pitted
  • 1 teaspoon freshly squeezed lemon juice
  • 3 ounces cooked lobster meat
  • 4 heads Belgian endive (about 8 ounces)
  • Salt and freshly ground black pepper
  • 3 fresh tarragon
  • Directions

  • Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside. Cut lobster into bite-size pieces; set aside. Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.
  • Endive Cups
  • 1/4 cup pine nuts
    2 tbsp balsamic vinegar
    12 medium-sized Belgian endive leaves (about 2 heads)
    1/3 cup crumbled blue cheese
    1 red pepper, chopped into 1/4″ cubes

    Combine blue cheese, pepper pieces, pine nuts, and salt, toss to combine. Spoon into endive leaves by the heaping tablespoonful and top with balsamic vinegar. Serve.


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