57 belgian endive recipes

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

Grilled chicken breasts marinate in red wine, balsamic, garlic and oregano, then sear quick over hot coals. Served on a bitter-sweet trio of radicchio, butter lettuce and Belgian endive with salsa garnish. Mediterranean weeknight grill.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

Try something new when it comes to salad with this tasty and scrumptious variation.

A three-bean salad dressed in tangy molasses-mustard vinaigrette with celery, green onion, and torn curly endive. No-cook, make-ahead, and gets better the longer it marinates. Bring this to the cookout.

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Warm scallop and bell pepper salad with cumin, lime, and coriander on Belgian endive leaves. A light, elegant seafood salad ready in 30 minutes.

Crisp Belgian endive leaves loaded two ways: smoked salmon with creamy Taleggio and fennel, or bresaola with roasted peppers and sun-dried tomatoes. No-cook Italian appetizers in 20 minutes.

Grilled pork tenderloin salad with cantaloupe, fresh pineapple, Belgian endive, and toasted almonds tossed in a honey-mustard ginger dressing. A light, fruity summer main course salad.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Shrimp in tarragon-caper mayonnaise served open-faced on toasted English muffins with bell peppers, lettuce, and endive. An elegant no-cook lunch or light dinner.