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Exciting Endive & Escarole Recipes - 378 recipes

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More Endive and Escarole recipes

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This salad’s creamy, yogurt-based dressing is flavored with a bit of lemon juice and finely ground sumac, which t...

  • DRESSING:
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon salt
  • SALAD:
  • 1 large head of escarole (about 1-pound), cut into 3-inch pieces
  • 2 firm pears, such as Anjou, cut into 1/4-inch-thick slices
  • 4 ounces Parmesan, shaved into thin slices with a vegetable peeler
  • 3/4 cup walnut halves
4.5/5 (2 Votes)

By

Pumpkin seeds give this fall salad from chef Dan Holzman of NYC's Meatball Shop toasted flavor and crunch

  • vinaigrette
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • salad
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup pumpkin seeds
  • Kosher salt
  • 3 Belgian endives (1 pound), cored and sliced 1 inch thick
  • 1 head of frisée (8 ounces), core and dark green leaves discarded, white and light green leaves chopped into 2-inch pieces (8 cups)
  • 1 large red d’Anjou pear, cored, quartered and thinly sliced
  • 3 scallions, thinly sliced on the diagonal
4.5/5 (2 Votes)

By

This recipe is from Rao's Cook Book

  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 4 cups cooked cannelloni beans
  • 1 cup reserved bean broth
  • 8 cups Chicken Stock, or canned chicken broth
  • 2 large bunches of escarole, cooked and chopped
  • salt and Pepper to taste
  • Freshly grated Parmigiano Reggiano cheese for topping
4.4/5 (10 Votes)

By

The happy surprises in this juicy citrus salad from chef Erin French are the aromatic tarragon and the warm bacon d...

  • 1 small shallot, finely chopped
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 2 Ruby Red grapefruits
  • 2 blood oranges
  • 1 navel orange
  • 1 tangerine
  • 6 Belgian endives, leaves separated
  • 4 slices cooked bacon, coarsely chopped
  • 2 teaspoons chopped tarragon
  • Mesclun greens, for garnish (optional)
4.5/5 (2 Votes)

By

"Escarole always needs a good soak in cold water to rid it of the dirt trapped between its leaves

  • 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
  • 1/4 C. good extra-virgin olive oil
  • 1 –2 cloves garlic, thinly sliced
  • 1 –2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
  • Salt and pepper
4.5/5 (2 Votes)

By

SLICE PORK IN HALF LENGTHWISE & CUT EACH HALF INTO ½ PIECES

  • 1 PORK TENDERLOIN, ABOUT 1 1/2 POUNDS
  • SALT & PEPPER
  • 2 TABLE. OLIVE OIL
  • 2 LARGE ONIONS, CHOPPED
  • 1 TEAS. CHOPPED FRESH ROSEMARY OR 1/2 TEAS. DRIED
  • 4 GLOVES GARLIC, MINCED
  • 1/2 CUP WHITE WINE
  • 1 1/2 POUNDS TOMATOES, CUT INTO 1-INCH PIECES
  • 2 1/2 CUPS CHICKEN BROTH
  • 1 SMALL HEAD ESCAROLE, OUTER LEAVES REMOVE, RINSED & C
5/5 (2 Votes)

By

Cooking Light January/February 2011

  • 1/2 cup (4 ounces) goat cheese
  • 1/3 cup plain fat-free Greek yogurt
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, pressed
  • 1 1/4 teaspoons Hungarian sweet paprika, divided
  • 36 Belgian endive leaves (about 3 heads)
4.5/5 (2 Votes)

By

Heat olive oil in a large pot over medium-low heat

  • 1/4 cup olive oil, plus extra for drizzling
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh sage
  • 2 14-ounce cans cannellini beans, undrained
  • 2 cups water
  • 4 cups escarole, chopped
  • Salt
  • Freshly ground black pepper
  • 8 slices baguette
  • Parmesan cheese, grated
4.4/5 (7 Votes)

By

Preheat oven to 400°F. Season the meat with salt and pepper

  • 1 1/2 pounds meatloaf mix
  • Salt and pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup milk
  • A handful flat-leaf parsley, finely chopped
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 3 to 4 tablespoons grated onion
  • 4 cloves garlic, 2 cloves finely chopped or grated, 2 cloves sliced
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1/2 pound whole wheat spaghetti, broken into thirds
  • 1 large or 2 medium onions, chopped
  • A few grates of nutmeg
  • 1 large or 2 medium heads escarole, cleaned and coarsely chopped
  • 2 quarts chicken stock
  • 1 Parm cheese rind
4.4/5 (7 Votes)

By

Cook the pasta according to the directions on the package

  • 3/4 pound whole-wheat bowtie (or other shape) pasta
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped, about 1 cup
  • 3 cloves garlic, minced
  • 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
  • 1 medium head escarole, rinsed, drained and chopped, about 8 cups
  • 1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh sage leaves
  • Salt
  • Freshly ground black pepper
  • 1 ounce grated Parmesan
4.4/5 (7 Votes)

By

Combine almonds, raisins, chives, oil, salt and pepper in a bowl Place a dollop of ricotta on the end of an endive

  • 1/2 c unsalted almonds
  • 1/2 c golden raisins
  • 2 T chopped fresh chives
  • 3 T extra virgin olive oil
  • 1/8 t kosher salt
  • 1/8 t pepper
  • 4 endives, ends trimmed, leaves separated
  • 1 1/2 c ricotta
5/5 (1 Votes)

By

1. Preheat oven to 450 degrees 2

  • 3 heads endive
  • 2 Bose pears
  • 1 box Kosher salt
  • 4 oz goat cheese
  • 1 cup toasted walnuts, roughly chopped
  • 1 cup radicchio leaves
  • Vinaigrette
  • 1 eg yolk
  • 1 Tbl Dijon mustard
  • 1/4 cup champagne vinegar
  • 1 shallot finely chopped
  • 1 clove garlic, crushed
  • 3/4 cup walnut or grapeseed oil or a combination of both
5/5 (1 Votes)

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Pear, Endive & Goat Cheese Canoes Winter Escarole, Pear & Walnut Salad with Creamy Sumac Dressing