Stuffed Endive Leaves Recipes

STUFFED ENDIVE LEAVES

Steps:

• COMBINE the following ingredients in the food processor:.
• artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
• In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
• Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
• Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.

CHICKEN AND CRUNCHY SLAW IN ENDIVE LEAVES

Steps:

• For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
• For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
• Pour the dressing over the cabbage mixture and toss to combine.
• Spoon the filling into the endive leaves and serve.

STUFFED ENDIVE

Steps:

• Season cottage cheese with salt, pepper and chives.
• Clean endive and pull leaves off; dip tips into paprika.
• Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
• Serve with dressing.

SHRIMP SALAD-STUFFED ENDIVE

Steps:

• To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
• Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
• Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.

STUFFED ENDIVE

Steps:

• In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
• Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.

STUFFED BELGIAN ENDIVE

Steps:

• Dice peeled pear into very small chunks.
• Sauté in butter over high heat until it begins to brown and caramelize.
• Cool in refrigerator.
• Mix goat cheese and cream cheese in a mixer or food processor until well blended.
• Add the cooled pear and mix for a few seconds.
• Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
• Place filling into each leaf and top with half of a walnut half.
• Filling may be made a day ahead of time, but assembly should be done at the last minute.

SALMON SALAD-STUFFED ENDIVE LEAVES

Steps:

• In a small bowl, combine the salmon, tartar sauce, capers, dill and lemon-pepper. Spoon about 2 teaspoonfuls onto each endive leaf. Garnish with additional dill if desired. Refrigerate until serving.