Simple Farmstyle Belgian Endive With Bacon And Blue Cheese Recipes

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BELGIAN ENDIVE AU GRATIN



Belgian Endive au Gratin image

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Provided by gaidgin

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 8

Number Of Ingredients 10

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
¼ teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
¼ cup chopped fresh parsley

Steps:

  • Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  • Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  • Preheat an oven broiler to low.
  • Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  • Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g

GRILLED BELGIAN ENDIVE



Grilled Belgian Endive image

Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.

Provided by threeovens

Categories     Greens

Time 15m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 6

olive oil (for the grill)
4 Belgian endive, halved lengthwise
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Heat an outdoor grill or stove top grill pan over high heat.
  • Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
  • Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.

Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5

BELGIAN ENDIVE AND BEETROOT SALAD



Belgian Endive and Beetroot Salad image

My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.

Provided by PetsRus

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 heads Belgian endive, the bitter core removed and finely chopped (chicory)
2 cooked beets, coarsely grated or chopped in cubes
1 apple, coarsely grated or chopped in cubes
3 tablespoons sour cream, more if you like
1 teaspoon mustard
salt and pepper

Steps:

  • Mix the sour cream with the mustard and add salt and pepper.
  • Combine with the rest of the ingredients.
  • Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
  • Add some chopped green onion.
  • Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

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