Endive Boats With Marinated Vegetables Recipes

ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA

Steps:

• Let cheese sit at room temperature while you prepare the rest of the ingredients.
• In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
• Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
• Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
• To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
• DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.

ENDIVE-SALMON BOATS

Steps:

• Spread about 1 teaspoon cream cheese inside each endive leaf.
• Top each with salmon strip, capers, onion and dill weed.

ENDIVE BOATS WITH MARINATED VEGETABLES

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.

BROCCOLI-ENDIVE BOATS

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.