Springtime is a time of wonderment. Dried weeds peek out from under winter’s harsh weather and soak in the sunlight, turning brilliant shades of green. Flowers begin to bud and bloom—their petals reaching out towards the world around them, inviting Spring’s innate energy in, dazzling the earth with their lively beauty. Spring is the very essence of nature’s delicate and wondrous cycle.
In celebration of this rejuvenating time of the year, many of us are turning to lighter foods. Made up of 90% water, Endive is a refreshing, hydrating vegetable that is as healthy as it is tasty. Delightfully whimsical, appearance of California endive will liven up your salad, offering a crunchy bitter taste. The leaves go well in appetizers. Serve them with a dip or fill them with blue cheese cream or crab salad. You can also fill endives with avocado mousse (a puree of avocado, lemon zest, tarragon, salt and pepper).
Whether it’s for a light lunch or to go along side a healthy dinner, Endive is an excellent addition to any table. The following recipe is for a simple and refreshing side salad using California endives and tart vinegar.
This recipe is designed to serve 6-8 people.
5 California endives use the blanched leaves only
1 whole avocado chopped into chunky pieces
4 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
6 tablespoons olive oil
½ teaspoon salt
1 teaspoon freshly ground pepper
Make a v-shaped cut in the bottom of each California endive to remove the bitter core. Quarter them lengthwise and cut the larger leaves in half crosswise. Set them aside. Tear the endive into bite-size pieces.
Make the dressing in a salad bowl by beating the vinegars into the olive oil with a fork. Add the salt and pepper. Put the California endive and avocado into the bowl and toss before serving.
Nutritional Information (per serving):
Protein: 1 gram
Carbohydrate: 2 grams
Total Fat: 10 grams
Saturated Fat: 1 gram
Sodium: 140 milligrams
Fiber: 1 gram.
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