Curly Endive Recipes

curly endive3A long appreciated European delicacy, endive adds a lightly bitter piquancy to salads.  Curly endive is a member of the daisy family. Curly endive can mistakenly be referred to as chicory, loose-leaf chicory, curly chicory, frisée, and frise.

Curly endive is a bitter green that can add texture and flavor to many types of dishes.  Once cooked, curly endive loses some of its bitterness. Therefore, you can, for instance, steam it, drizzle it with olive oil and lemon juice and season it with cinnamon.   Add chopped curly endive to a bean soup just before serving and let it barely wilt.  Saute the curly endive and then add to mashed potatoes.  Chop endive and toss with your favorite salad topped with a sweet dressing.

Curly Endive is high in folate, fiber and vitamins A & K. Endive keeps well in the fridge for nearly two weeks – but don’t wait that long to enjoy it !

History Trivia: Endive and chicory are believed to have been included in the bitter herbs that were consumed by early  Israelites during passover, to remember their exodus from Egypt.

 

Curly Endive & Walnut Salad

    • 1/4 large curly endive lettuce or 1/4 large escarole, torn into bite size pieces
    • 1 large tomatoes, cut into wedges
    • 1/2 cup walnut pieces
    • 1 green onion, minced
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1/4 cup olive oil
    • salt & pepper

Directions

  1. Combine endive, tomato and walnuts in large salad bowl.
  2. Mix green onion, vinegar and mustard in small bowl.
  3. Slowly, whisk in oil.
  4. Season with salt and pepper, pour over dressing over salad and toss

Curly Endive with Butter Beans and Tomatoes

  • 2 tablespoons olive oil
  • 3-5 cloves garlic, minced
  • 1/2 pint grape tomatoes
  • Approx 2 cups cooked butter beans
  • 1 head curly endive
  • Salt
  • Fresh black pepper

Go to Dairy Baby for the full instructions

Endive & Bean Soup

  • 3 tablespoons olive oil
  • 6 large garlic cloves, chopped
  • 2/3 cup diced ham (about 3 ounces)
  • 2 large heads curly endive, cut into bite-size pieces
  • 6 cups canned low-salt chicken broth
  • 1 15-to 16-ounce can Great Northern beans, drained or 2 cups of freshly cooked dry beans of your choice
Heat oil in heavy pot over medium heat.  Add garlic.  Saute until just tender.  Add ham, stir 1 min.  Add endive, broth and beans.  Simmer until endive wilts and is tender – but still bright green – about 10 min.   Season with salt and pepper

Curly Endive Salad with Bacon & Eggsendive salad1

2 slices of bread, cut into 1/2-inch cubes
3 T olive oil
salt & pepper
3 strips of bacon, cut into 1/2-inch slices
1 head of curly endive, torn into bite-sized pieces
1 1/2 T + 1/2 t red or white wine vinegar (we used champagne vinegar)
2 eggs
1 clove garlic minced
1/4 t dried thyme
Heat 1 T of the olive oil in a frying pan. Add the bread cubes & toss to coat. Season with a little salt & pepper. Cook the bread in the pan until it is crisp & brown, stirring frequently. Remove & set aside.
Add the bacon to the hot pan & cook until crisp. Remove the bacon to a paper towel to drain but keep 2 T of the bacon fat in the pan. Mix the bacon with the endive in a heat proof bowl.
Bring a saucepan of water & 1/2 t of vinegar to a bowl. Slip the eggs one at a time into the boiling water & cook until the whites are set but the yolk is still runny, about 2 1/2 minutes. Use a slotted spoon to move the eggs to paper towel to drain & season them with salt & pepper.
While the eggs are cooking, add 2 T olive oil, garlic & thyme to the frying pan. Cook until the garlic just starts to turn brown. Add 1 1/2 T vinegar & remove from the heat. Toss the hot dressing into the endive & bacon, the endive should begin to wilt. Toss in the croutons.
Divide the greens between two serving dishes & top each with an egg.
Serves 2

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