Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 > How do most members prepare Belgian Endive? Cooked, stuffed or in > salads? I would appreciate any recipes or tips. My hands-down favorite way (my version of a dish from a tapas restaurant in DC): separate the leaves of the endive. Put a small hunk of goat cheese in each leaf, along with a few slivered almonds and a segment or two of mandarin orange (the canned are fine, just rinse them). Top with a splash of balsamic vinegar and a tiny drizzle of olive if you feel the need, and then stay next to the dish, cause you won't to waste any time in between bites!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 > Amy, this just cracked me up!! > Can't wait to try this! > Jane *lol* Jane - Every time I make it I could just sit and eat the whole thing. Whenever I get back to DC I go to the restaurant and have it too. It's so good I tried to have it for my wedding reception, but it ended up being " too fussy " and expensive for a hundred people, so we went with a regular tossed salad (which most folks probably would have wanted anyway - you know how most people like " familiar " !). Quote Link to comment Share on other sites More sharing options...
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