Bring on the dinner parties and holiday events, I love to entertain and to attend parties that are pot luck so I can experiment with different recipes. I recently recieved a generous supply of California Endive, a bottle of Nudo Olive Oil and bottle Rios de Chile wines and asked to create a holiday entertaining post. While I love to make desserts, I am not on Chopped and will not try to come up with something sweet so I will be sharing some holiday salad recipes using endive.
If you have never had endive you are missing out on a diverse lettuce. Crisp and sweet endives are the perfect addition to your holiday gatherings. Perfect alternative to chips, crackers and bread. Braised, grilled, fried….in salads or a tasty home for your favorite dips – there are no limits when it comes to this one of a kind veggie! I am going mainstream and sharing Endive Salad recipes but I am sure you can share any other great recipes you have created.
I used hazelnuts per the recipe, but only because I had them on hand. Feel free to use walnuts or even pecans if you have them on hand.
First I am sharing a Pear and Endive Salad with Blue Cheese Cream that can be served as a appetizer or as a salad recipe. I fell in love with this endive salad and could have eaten the entire bowl. What is amazing is that I had leftovers the next day and the endive salad was not wilted like most salads.
Make the dressing and the Blue Cheese cream at least the morning you are going to serve the salad. The blue cheese dressing will meld and have a lot more flavor than if you just put it together when you are ready to serve.
I also used the Nudo Italia Olive Oil in the dressing. Nudo Olive Oils are produced in the Marche region of Italy so it is easy to impress your guests with the freshness and flavor of 100% Italian olives.
For the second Endive Salad recipe I went to my favorite INA Garten and made her Avocado and Endive Salad which was perfect to take along to a dinner party. YOu can easily transport this salad and put it together at your destination
The avocados can sit in the dressing and will not brown.
Of course pack up your salad with a hostess gift. No matter what the occasion, pairing the perfect wine is essential. Introducing, Rios de Chile Wines – producing award-winning wines located in the Cachapoal Valley.
Of course you can create an easy appetizer with Endive, simply put some hummus in a bowl, top with olive oil and pine nuts and surround by endive leaves.
- 4 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 4 large heads Belgian endive, sliced
- 1 large pear, halved, cored, sliced
- 1/3 cup sour cream
- 1/3 cup plain yogurt
- 1 1/4 cups crumbled Gorgonzola cheese
- 1/2 cup hazelnuts, toasted, husked
- Chopped fresh chives
- Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
- Mound pear salad on platter. Top with dressing, then nuts and chives.
- For appetizer versions, mound the salad onto individual endive leaves and top with cream and nuts.