Endive Stuffed With Strawberry Salsa. Photos: Chris Emeott
Knowing what we now know about chicories, how do they fit into a recipe box? “Chicories have a medium weight flavor profile,” says chef Spencer Olson, Lake Minnetonka Magazine Noteworthy contributor. “This means that they don’t overpower other ingredients but don’t take the back seat when used.”
The Tonka Bay resident recommends using them with fall or spring flavors, including apple, fig or the freshness of watercress. Match chicories with poached pear and root vegetables with mustard vinaigrette; fig, Gruyère cheese, pear and prosciutto; and bacon, capers, lemon, salmon and watercress. (While eating them raw is a typical option, Olson reminds home cooks to also consider grilling chicories.)
Blanching, braising or adding a dressing can help reduce any bitterness, according to Mary Schroeder of the University of Minnesota Extension. “Adding things like lemon juice or vinegar can help enhance flavor and take away bitterness,” she says. “If you’re using a small amount, it’s a healthy way to take away the bitter flavor while still reeling in the health benefits of the chicory.”
If you’d rather have a plan to follow, we’ve gathered some chicories-leaning recipes for you to enjoy as we toggle between summer and fall flavor profiles.
Recipes are courtesy of the National Fruit & Vegetable Alliance (NFVA), a national cooperation of public and private partners, working to increase access to fruits and vegetables for improved public health.
Endive Stuffed With Strawberry Salsa (NFVA)
Editor’s Note: Consider replacing chips or crackers with endive as a vessel for dip, humus or salsas. It’s also ideal for serving chicken, egg, salmon or tuna salads as part of a main meal.
- 16 endive leaves (3–4 heads of endive)
- ¼ cup cucumber, peeled and diced
- ½ avocado, diced
- 8 strawberries, diced
- ½ lemon, juiced
- 4 mint leaves, finely minced
- salt and pepper to taste
- 2 sprigs thyme
Remove the base of the endive, and separate the leaves. Wash thoroughly, and dry gently. Place cucumber, avocado, strawberries, lemon juice and mint in a bowl. Gently toss with salt and pepper to taste. Divide the filling between endive leaves, and top off with fresh thyme. Serve cold.
Tangy Cherry Brussels Sprouts Slaw (NFVA)
Editor’s Note: Texture adds another layer for the palate’s experience, and this recipe offers a wonderful array of crunch-worthy ingredients from vegetables to seeds and nuts.
- 4 cups Brussels sprouts, thinly sliced
- 2 cups radicchio, shredded
- 2 heads Belgian endive, shredded
- fine sea salt, to taste
- black pepper, to taste
- 2 Tbsp. tart cherry juice
- 2 tsp. Dijon mustard
- 2 tsp. honey
- ¼ cup extra-virgin olive oil
- ½ cup honey-roasted sunflower seeds
- ½ cup pistachios, toasted
- ¼ cup dried cherries
In a large bowl, combine Brussels sprouts, radicchio and Belgian endive. Season to taste with salt and pepper. In a small bowl, whisk together cherry juice, mustard and honey. While whisking, slowly pour in olive oil. Drizzle dressing over slaw; toss to coat. Transfer slaw to a serving bowl; top with sunflower seeds, pistachios and dried cherries.
