Endive is a leafy vegetable that is becoming more popular both raw in salads as well as cooked in sides and mains.
Curly endive and spring onions are tossed with a mustard-horseradish vinaigrette and topped with crisp bacon and poached eggs in this main-dish salad.
Colourful and delicious, this dish of pasta, endive, beans and tomatoes is quick to prepare for a midweek supper.
Wedges of Camembert are breaded and pan-fried to create a crunchy coating, and served over a salad of rocket, dandelion leaves, and lettuce.
Endive, corn salad, and baby spinach are topped with fresh figs and walnuts and served with a blue cheese dressing.
Red caviar, or salmon roe, adds a salty richness to this dish but this salad is fine without it.
This simple salad is easily varied. Try adding thin strips of pancetta cooked over medium heat in a pan until crisp. Or, sprinkle salad with pine nuts just before serving.
The salad greens used in this recipe—curly endive and witlof—have a slightly bitter taste that is complemented by the peppery heat of the radishes and the cream cheese dressing.
A delicious combination of vegetables, herbs and olives make this salad really special. Served with a lemon dressing.
Finger food salad! Apple, gorgonzola and celery is made into a filling for individual endive leaves. Very fancy.
This is a crunchy vegetable salad with a little spice in the herb dressing. Topped with crumbed baked chicken.