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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Nov. 2, 2011)
Food Add Flair with Endive B oth white and red varieties make an immediate style statement with minimal effort. Endive (say on-deev) can help you keep a lid on calories, too. At only one calorie per spear, endive is truly the “slimmer dipper,” a more wholesome choice than crackers or salty chips. A versatile vegetable developed in Belgium but now California grown, endive can come to the table either hot or cold. Endive may have a glamorous aura but it’s a remarkably practical choice: less expensive pound-for-pound than most bagged salad mixes; longer lasting (up to 14 days if kept in moist paper towels in a plastic bag); and all but effortless — there’s no need to wash it or spin it dry. Its captivating bit- tersweet flavor has made endive a complement to apples, pears, nuts, smoked fish and roast meats. Endive with Roasted Red Pepper Feta Spread Makes 1 1/3 cups spread, to serve 8 1/2 pound Greek or French feta, in small chunks 1/2 large roasted red bell pepper, peeled, seeded and sliced 1 clove garlic, thinly sliced 1 tablespoon extra virgin olive oil, or more if need- ed 2 dozen white and red endive spears for dipping Fresh dill sprigs, for garnish Kalamata olives, for garnish Put feta, bell pepper and garlic in food processor and blend, adding just as much olive oil as needed to make a smooth puree. Transfer spread to serving platter or bowl and surround with endive spears. Garnish with dill sprigs and olives. Endive and Beet Salad with Candied Walnuts Serves 4 3 medium red beets, greens removed 1 clove garlic, peeled and halved 1/4 cup red or white wine vinegar 1/4 cup water candied walnuts: 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger Pinch salt 1 cup walnut halves or pieces Dressing: 3 tablespoons extra virgin olive oil 1 1/2 tablespoons red or white wine vinegar 1 shallot, minced Salt and pepper endive: 4 large endives, preferably 2 white and 2 red Preheat oven to 400°F. Put beets in small baking dish with garlic, wine vinegar and water. Cover with lid or aluminum foil and bake until beets are tender when pierced, 45 to 60 minutes. Peel while warm. Let cool, then cut into small cubes. For walnuts: Reduce oven temperature to 350°F. Line baking sheet with parchment paper. In bowl, stir together sugar, cinnamon, ginger and salt. Bring small pot of water to boil over high heat. Add walnuts and boil for 1 minute. Drain in a sieve. While they are still slightly damp, add wal- nuts to bowl with spiced sugar and stir to coat evenly. Spread walnuts on parchment paper and bake until they are fragrant and sugar has melted, about 15 minutes. Let cool completely. For dressing: In small bowl, whisk together oil, wine vinegar, shallot and salt and pepper to taste. Add enough dressing to beets to coat them lightly. Slice endives crosswise into 1/2-inch-wide pieces. Discard ends. Put endive in bowl and toss with remaining dressing. Arrange on serving platter. Scatter beets over endives, then scatter candied walnuts over all. Serve imme- diately. For more ideas, visit www.endive.com. Page 8 The Portland Skanner
