LC Ecstatic Over Endive Note
Mother Nature is such a savvy hostess. We know this because stunning red endive leaves make the perfect platter-to-pie-hole vehicle for salad at cocktail parties. (We gotta say, we tend to get a little ecstatic over endive. In particular, over red endive. It’s not only bolder in color, but sweeter in flavor. Go on, try it. You’ll like it. It’s not as common in some parts of the country as its paler kin, so if you see it, snatch it up.)
- Quick Glance
- 10 M
- 10 M
- Serves 4
Cut off the root ends from both endives and gently break apart the leaves, one by one, arranging them in a single layer on a platter or serving dish.
Crumble the cheese over the endive leaves, ensuring that each leaf gets an equal helping. Drizzle or dribble the honey over the salad, raising the spoon high over the dish in concentric circles to create a lovely cobweb effect. [Editor’s Note: While the crazy concentric dribble is stunning to behold, it’s slightly sticky to consume. If you actually like the people you’re inviting over for nibbles and would rather not see them squirm, just spoon a touch of honey over the cheese rather than all over the endive.] Drizzle the olive oil over the salad in a similar circular fashion. [Editor’s Note: Ditto.]
Just before serving, toast the pine nuts lightly in a dry skillet just until fragrant, 3 to 5 minutes (be careful because they burn easily). Scatter them over the salad and serve immediately with a generous twist of black pepper, if desired.
Recipe Testers' Reviews
How can something so simple be so delicious? This is a perfect, easy-to-make appetizer that’s also elegant enough for guests. I loved the contrast of the creamy Gorgonzola with the honey and endive. This recipe would also be great for summer when you don't want to turn on the oven.
The simplest things are usually the most brilliant, and this endive salad is brilliant. This recipe made a fresh, delicious salad and cheese course for a morning brunch. I toasted the pine nuts the night before and found that two pieces of endive, dressed and served on individual chilled plates, made an adequate portion for each person. I let my guests choose if they wanted pepper, but I opted for a grind or two and thought it was excellent.