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The Endive Apple Salad is a fabulous addition to the holidays and new year’s day or to serve as an appetizer for game day. This recipe has green apples, pear, gruyere cheese, dates, walnuts, mayonnaise and fresh endives.
It is creamy and has the perfect balance between sweet and savory. The walnuts also provide a nice texture and served over endive leaves it is juts a clever way to have a tasty appetizer while incorporating an ingredient that is not that common on our weekly menu.
Few months ago took a tour in California to learn about endive harvesting and the process used to have endives available in the supermarket.
Have to confess, I truly love endives. Grew up eating them despite that the flavor profile was predominantly bitter. Nowadays the endives are less bitter and have a mellow flavor so don’t be scared on trying them. Watch the video and learn how to make this appetizer.
The endive farm visit was super educational and nonetheless surprising. I didn’t know endives come from the chicory root. The seeds are planted in the spring and summer and harvested by October timeframe. Endives are grown on a very dark room with a temp of 50 degrees. And takes around three weeks to have a grown endive ready to eat. Endives can be purple or green, both have same taste and make a beautiful presentation for salads or to use for appetizers. You can grill them too.
Endives are every popular in Europe and here in the United States are grown mainly in California. They come packaged in a special tray with a wrapping that allows freshness for a longer period of time. If you find endives in your market most likely those come from the farm I visited in Rio Vista, California.
The Endive Apple Salad with Walnuts is a perfect combination of flavors and textures. I invite you to look for endives on your area an try this easy recipe. They provide elegance to yoru menu and in my opinion are a great addition to a special occasion.
Have to heard of endives or have you tried them before.