Endive pairs beautifully with walnuts, crisp green apples, and pine nuts in this refreshing winter salad. Select four uniform endives and slice them thinly. Peel and dice two crisp green apples. Dress with mustard and walnut oil, tossing well before adding pine nuts and fresh walnuts. For a richer twist, incorporate diced Roquefort cheese to suit your taste.
For two servings, use two endives, sliced and sautéed in a pan with two tablespoons of olive oil. Add the juice of half a lemon to prevent browning. Cover and cook gently over low heat. Cut four slices of white ham into strips, add to the endives, and brown lightly. Stir in two tablespoons of fresh cream or 20 cl of light liquid cream. Season with salt, pepper, and a pinch of thyme or coriander powder. Pair with a fresh fennel salad.
Warm up this winter with a comforting endive gratin topped with Gruyère. Boil 1 kg of endives for 10 minutes, then arrange in a buttered baking dish. Whisk 4 eggs with a glass of milk and 150 g grated Gruyère. Season with salt, pepper, and a pinch of nutmeg, then pour over the endives. Bake at thermostat 7 (around 210°C) for 25 minutes, finishing under the grill for 10 minutes.
