Ever since tasting April Bloomfield's awesome fall green salads at The John Dory, that combination of crisp, bitter greens and savory anchovy dressing has been one of my favorite combinations.
'endives' on Serious Eats
This smoked trout salad from Bouchon makes a creamy, lemony vinaigrette for the flaked fish, brightens it with fresh herbs, and pairs the flavors against the bitterness of the endives. The potatoes are the perfect vehicle for carrying the smokiness of the trout.
Endive gratin is a traditional dish—it has the rich voluptuousness of a gratin and crisp, bitter verdure of the vegetable. Ham-wrapped endive halves are smothered in a simple béchamel and covered with Gruyère cheese, then baked until the endive is soft and mellow and the cheese is bubbly and gooey. Add a small green salad with a little lemon juice and fleur de sel and you're in business.
The endive, a leafy vegetable, is actually a member of the daisy family. Often cooked or simply tossed raw into a salad, it's high in vitamins A and K, and is a great source of fiber. Try it with pork tenderloin, or braised with haricots verts—we have recipes for you!
According to Dorie Greenspan author of Around My French Table if you have never been a fan of endives it's because you have never tried this recipe for pan roasted Endives, Apples, and Grapes. Adapted from Alain Passard, a French chef with an undeniable passion for vegetables, this combination of sweet, bitter, and herbaceous notes lend a complexity of flavor that belies the simplicity of the cooking process.