Endive is a leafy vegetable that is becoming more popular both raw in salads as well as cooked in sides and mains.
This is a super simple salad, great on the side with an Italian meal. Endives are sliced and tossed with a lemon vinaigrette.
Scallops, like most seafood, need light, gentle cooking. Their delicate flavour is offset by the not-too-sweet, not-too-sour flavour of grapefruit.
This is a creamy concoction of endive and beans. You could also use chicory or rocket. Serve with toasted baguette or ciabatta.
Salty tangy feta cheese contrasts well with fresh sweet watermelon and peaches. Served on a bed of spicy salad leaves.
Finger food salad! Apple, gorgonzola and celery is made into a filling for individual endive leaves. Very fancy.