CAPRESE ENDIVE BOATS
Provided by Geoffrey Zakarian
Categories appetizer
Time 10m
Yield about 12 servings
Number Of Ingredients 8
Steps:
- Separate the endive leaves and arrange on a serving platter.
- In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.
BROCCOLI-ENDIVE BOATS
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
Provided by mersaydees
Categories Vegetable
Time 2h30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
- Pour cold water over broccoli mixture; drain.
- Combine vinegar and next 4 ingredients in a medium bowl; stir well.
- Add broccoli mixture, and toss well.
- Cover and marinate in refrigerator 2 hours; drain.
- To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
Nutrition Facts : Calories 4.5, Fat 0.2, Sodium 16.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.2
CREAMY CRAB AND BACON ENDIVE BOATS
Steps:
- In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
- Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.
BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS
Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers - the crown of the broccoli is the plant's flower - are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It's packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
- Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
- In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams
ENDIVE BOATS WITH MARINATED VEGETABLES
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 10
Steps:
- Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
- Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
- Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
- Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.
Nutrition Facts : Calories 9 g, Cholesterol 7 g, Fiber 1 g, Protein 1 g, Sodium 18 g
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