Endive Salad Boats Recipes

CAPRESE ENDIVE BOATS

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.

ENDIVE SALAD BOATS

Steps:

• Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
• Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
• Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

COOL ENDIVE BOATS SALAD

Steps:

• Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many "boats" as you like. Use only the largest leaves. Find a nice platter to use.
• Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt.
• (If you do not have enough chopped salad veggies for the boats, cut up more!).
• Mix the buttermilk and mayo in another bowl. (You might need to make more dressing -- it all depends on the size of your salad).
• Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
• With a tablespoon, divide the prepared, finely chopped salad among the endive "boats".
• With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
• You could sprinkle over coarse black pepper, or some paprika.
• Refreshing on a hot day, as a side salad or starter.

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.

EASY AND ELEGANT CRAB SALAD IN ENDIVE BOATS

Steps:

• Separate endive leaves, rinse and set aside.
• In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well.
• Add Worcestershire, hot sauce and half of the mayonnaise, mix well.
• When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season.
• Scoop about one tablespoon of crab salad into separated endive leaves and serve.