Archive for the 'salad recipes' Category

Endive Mango and Avocado Cups with Peanut Chicken from We Olive to Eat

Check out this delicious recipe from We Olive to Eat Catering (fun name!). Visit their blog for LOADS of delicious recipes highlighting extra virgin olive oil. Lucky for us, they included California endive in this one!

Endive Mango and Avocado Cups with Peanut Chicken

Endive Mango and Avocado Cups with Peanut Chicken


· 1 avocado small dice
· 1 mango small dice
· 1/2 cup of cilantro
· 1 cup of cucumber small dice
· 1 endive~leaves broke off
· 1/2 cup of Peach Balsamic
· 1/2 cup of Jalapeno Olive Oil
· Salt and pepper to taste
· Shredded Chicken with Peanut Sauce (see recipe)
Fill the cup of endive slices half way with shredded chicken. In a bowl, combine avocado, mango and cucumber. Drizzle with peach balsamic and jalapeno olive oil. Salt and pepper to taste. Top bowls off with diced mixture. Sprinkle with cilantro.
Shredded Peanut Chicken for Endive Salad
· 1 Large Boneless Skinless Chicken Breast
· 3/4 cup of Elki Peanut Sauce and 1/2 cup to finish chicken
· 1/2 cup of white wine
· 1/2 cup of water
· Salt and pepper to taste
· 1/2 cup of green onion sliced on Biases
· 1 lime
Place chicken breast in sauce pot and cover with Peanut sauce, wine and water. Cook on medium heat for 15 peanuts. Let cool and on a cutting board shred chicken with two forks. Season with salt and pepper, zest and juice of lime, green onion and 1/2 cup of the rest of peanut sauce.

Clean Eating Endive Salad from Tiffany at The Gracious Pantry

"This salad is a fabulous reminder of how light and flavorful autumn and winter produce can be."

“This salad is a fabulous reminder of how light and flavorful autumn and winter produce can be.”

Even if Indian Summer lingers on, it’s nice to see apples crowding the markets again. Here’s a wonderful recipe to take advantage of fall and winter vegetables from Tiffany at The Gracious Pantry. As she describes it: an “explosion of flavor.” What more could you ask from a salad?

Click here for the full recipe.

Tiffany McCauley is a published cookbook author, recipe developer and food blogger. She publishes, a blog for clean eating recipes as well as the soon-to-lauch recipe blog,

Sugar Snap Pea and Endive Salad from Cheri at Skinny Chick

Sugar Snap Pea and Endive Salad from Cheri at Skinny Chick

Sugar Snap Pea and Endive Salad from Cheri at Skinny Chick

Summer is officially here, bringing long hazy days spent trying to beat the heat. What could be more in order than a fuss-free meal that involves no cooking? Cheri from Skinny Chick has just the recipe. She offers this delightful salad featuring sugar snap peas, endive and a light vinaigrette. Oh, and don’t forget a gentle dusting of Parmesan cheese! Read the full recipe here.

About the blogger

Cheri Liefeld is a recipe developer, food writer and cooking instructor. She offers easy, healthy recipes for family meals, entertaining ideas and ideas for cooking with kids on her blogs Skinny Chick and Adventures in the Kitchen.

E is for Eat, and Some New Endive Recipes from Jaymee Sire

We recently discovered a new (to us) food blogger creating some amazing dishes with California endive. Even more fun, now we get to share her blog, E is for Eat, and endive recipes with you!

Tuna Salad in Endive Boats, from Jaymee of "E is for Eat"

Tuna Salad in Endive Boats, from Jaymee of “E is for Eat”

First up: beat the heat this Memorial Day (and all summer long) by whipping up Tuna Salad in Endive Boats. No cooking, barely any clean-up…what could be easier? And that’s not all. Read more of Jaymee’s ideas for filling endive boats here. Then stay tuned, because we’ll have more links to her fabulous endive recipes coming up!

Jaymee Sire is an Emmy-award winning sports reporter, anchor and host at Comcast SportsNet Bay Area in San Francisco. When she isn’t covering a sporting event, her true passion is food…whether it’s eating out or cooking at home. She writes a blog called E is for Eat, posting alphabet-themed recipes and restaurant reviews several times per week. Be sure to follow Jaymee on Twitter and E is for Eat on Facebook.

Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

Today, Winnie from Healthy Green Kitchen has created a delicious Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit. As she describes, “It’s nutrient dense and delicious- perfect as a healthy New Year’s Eve party first course, or as a tasty low-carb winter meal to counteract holiday overindulgence.”
As you plan your New Year’s Eve festivities (and your return to healthy eating in 2012), make this salad a part of your menu!
For the full recipe, visit Healthy Green Kitchen

Anti-Cancer Diet

During the season premiere of The Dr. Oz Show, Dr. Mehmet Oz discussed foods that can help prevent ovarian cancer. If you haven’t already watched, check out this intriguing video, highlighting endive. Then check out this delicious recipe: Sea Bass with Mediterranean Sauce.

Anti-Cancer Diet (video)

A Visit to an Endive Farm

The following post originally appeared on Specialfork’s Blog on August 8, 2011 and was written by Sandy Hu

Endive Salad

Endive Salad

I love endive – braised, grilled, in salads or as an edible scoop for dips. I’ll eat this crunchy, nutty, slightly bitter vegetable any way it’s served.

So you can imagine my delight when I was invited last Wednesday to Rio Vista, California, for an endive farm tour at California Vegetable Specialties (CVS), the largest producer of endive in the U.S.

I had seen endive growing experimentally in Hawaii on a small scale. But I was unprepared for the magnitude of production at CVS. And while I knew the heads grew in pitch-black conditions, I hadn’t really understood how complicated it was to produce this delicacy – a two-step process that involves growing chicory roots, harvesting the roots and keeping them in cold storage; then awakening the hibernating roots and forcing the heads to grow in dark rooms, nourished from the root and through a hydroponic process. CVS founder Rich Collins sums it up as “a contrived, manipulated response to a plant.” Check out the fascinating growing process in this video.

Collins, a delightful host and an excellent teacher, always wanted to be a farmer, even as a child. But the desire didn’t take root until he encountered endive. As an 18-year-old dishwasher at the French restaurant La Salle in Sacramento, he was exposed to endive just once: at a VIP birthday banquet at the restaurant where braised endive was served. He hadn’t tasted the endive, but when he learned that this delicacy was only available imported from Europe and the high price it commanded, Collins was hooked.

That very year, he started a small patch to grow endive. “I failed miserably,” he recalled. After many years researching growing techniques and a year in Europe working on endive farms, Collins began commercial production on five acres in 1983. Today, the farm has expanded to 250 acres, 40 of which are dedicated to organic endive.

IMG 0016 endive factory close shot 300x225 A Visit to an Endive FarmOne of the secrets to successfully growing endive is in the quality of the chicory roots that go into cold storage. “You need really good plant materials,” he said. “The cold room is not a hospital.” You can’t coax poor roots into make quality endive.

We had a delicious endive lunch following the tour, including this Endive Salad below.

And by the way, the proper pronunciation, we learned, is “On-deev.” “End-dive” refers to another member of the chicory family, the green, leafy curly endive, escarole and frisee that grow outdoors in the light. I always thought there was a French pronunciation and an American one; but pronunciation actually defines the two different members of the chicory family.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Endive Salad

2 tablespoons rice vinegar
1 tablespoon lemon juice
4 tablespoons canola oil
1 teaspoon Dijon mustard
1 small clove garlic, minced
Salt and pepper to taste
2 white endives, heads sliced crosswise in wide ribbons
2 red endives, heads sliced crosswise in wide ribbons
1 cup arugula
½ cup shaved Parmesan cheese
¼ cup toasted pumpkin seeds or other nuts
1 large pear (Bartlett or Bosc), sliced

Endive factory 300x225 A Visit to an Endive FarmIn a large bowl whisk together vinegar, lemon juice, oil, mustard and garlic until well mixed. Season with salt and pepper. Add the endives and arugula and toss. Divide salad among four salad plates. Scatter the Parmesan shavings and the pumpkin seeds on top, dividing equally and arrange ¼ of the pear slices on each salad. Serves 4.

Recipe from California Vegetable Specialties.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Endive Pear and Feta Bites

Author: Kara Mae Adamo

The following recipe is a simple-to-make hors d’oeuvre that is perfect for the summertime because it’s light and the pears are ripe and juicy around this time of year.

It is my personal recommendation to use Anjou pears with this dish because they are refreshing with just a touch of citrus. Pair this dish with a clean Sauvignon Blanc with a crisp finish and notes of grapefruit to compliment the citrus of the Anjou. The wine will also compliment the cheese without overwhelming your palate.

This recipe, courtesy of Aida Mollenkamp, is designed to make 8-12 servings as an hors d’oeuvre. Here is the original link:


* 3 medium heads California Endive
* ¾ cup of feta cheese, diced
* 2 cups of Anjou pears, diced
* 1 ½ teaspoons lemon juice

* 1 tablespoon olive oil
* ¾ teaspoon ground coriander
* Salt
* Freshly ground black pepper


Trim the ends off the heads of the California Endive and remove the leaves (you will need 30-40 leaves); set them aside.

Gently toss the feta cheese,Anjoupears, lemon juice, olive oil and coriander in a medium bowl until evenly coated. Season this with salt and pepper and toss to coat well.

Place 1 tablespoon of the cheese-pear mixture into each endive leaf and serve immediately.

15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063

Endive and Escarole Salad with Mustard-Orange Vinaigrette


It turns out that endives contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium, and B1, B2, C, K and P vitamins.

Endive stimulates appetite, are a light laxative, are known from ancient times to possess health benefits.  and are ideal for weight loss, are 95 percent water and contain only 7.5 calories
per cup.

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.


2 navel oranges

2 teaspoons red-wine vinegar

3 tablespoons extra-virgin olive oil

2 teaspoonsDijonmustard

1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)

4 Belgian endives, leaves separated and halved crosswise

Grate 1 teaspoon zest from 1 orange and reserve.

Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.

Add escarole, endive, and orange segments to vinaigrette and gently toss.

Cooks’ notes: •Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
•Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063

Endive Tabouli Canoes


Tabouli  (pronounced: tuh-boo-lee) is a Middle Eastern wheat salad. is a Levantine salad traditionally made of bulgur, finely chopped parsley  and mint, tomato and spring onion, seasoned with lemon juice and olive oil

It is eaten cold and is a terrific substitute for a potato or rice dish. It needs to chill for at least 1 hour before serving. It’s actually best to make it the day before serving so that all the flavors blend together.

Most of the ingredients in tabouli are virtually fat free. The bulgur wheat used as the basis of the dish contains no cholesterol and has less than 0.1 percent fat.

The herbs, tomato and onion added to the bulgur in taboule are likewise almost fat free. The olive oil used as a dressing does add a relatively small amount of fat to the dish, but the fat in olive oil is unsaturated. Saturated fat is believed to be the most harmful to your overall health.


2-3 California Endives
4-5 large rosettes of cauliflower
1 red bell pepper
1 Cup green peas fresh
½ Cup fresh parsley
2 tomatoes, finely chopped
1/r Cup fresh mint leaves finely chopped
¾ Cups bulgur or couscous
1 Tablespoon lemon juice
A dash of salt


In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed.

Add the chopped cauliflower, red bell pepper, green peas, parsley, tomatoes, mint and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well.

Spoon into endive boats. Chill. Serve and enjoy!

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063

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