Thursday, March 29, 2012

Endiv-ine

There are some vegetables that I just consider unbelievably adult.  For a number of reasons.  Beets, for example, seem grown up to me because I didn't like them before I was grown up.  Endives I always liked, but they still seem so fancy.

I can trace that one back to a party.  I don't remember what it was for, but I know I was one of the only children amid a sea of adults.  Which wasn't too unusual.  One of the guests, or maybe the host, had set out a tray of appetizers.  Endive leaves, each with a perfect scoop of goat cheese and sprinkled with pomegranate seeds.  So easy, so simple, and yet undeniably delicious.  Anything with goat cheese, right?

It was my first brush with endive, but it wouldn't be my last.  When I got older I quickly claimed the endive appetizers for myself and they made plenty of appearances at dinner parties.  I tossed endives in winter salads - their crisp, bitter, bite used to complement sweeter citrus.

Pair endives with beets and you have a truly grown up, impressive salad.  A simple vinaigrette, just some oil and vinegar, is all you need.  Because with endives, simple is always  the way to go.

Beet and Endive Salad
1 Tbsp rice vinegar
salt and pepper
 1/4 cup olive oil
2 belgian endive
2 small beets, cooked
2 hardboiled eggs
  1. Make the dressing: Place 1/4 tsp salt in vinegar and let sit for a couple of minutes.  Whisk in olive oil and pepper to taste.
  2. Remove 5 outer leaves from each endive and use them to make a star on each plate.
  3. Slice the remaining endive.  
  4. Chop the beets and eggs and toss them with the endive.
  5. Add the dressing, toss, and place in the middle of your endive star.

3 comments:

  1. I have always wanted to try endive. This salad looks so pretty with the red color of the beet. Would love this to eat this.

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  2. The day I like beets is the day I will officially be sure that I am a grown up!

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  3. I feel the same way about beets and endive--I also didn't like beets as a kid and never had endive until a few years ago. I love the way endive makes it's own "bowl" for serving. Makes me feel fancy when I serve it at my own parties.

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