Best 10 Belgian Endive With Egg Salad Recipes

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**Tantalize your taste buds with Belgian Endive with Egg Salad, a culinary symphony of flavors and textures.**

This elegant and delectable dish combines the subtle bitterness of Belgian endive with the creamy richness of homemade egg salad, creating a symphony of flavors that will elevate any meal. With its vibrant colors and contrasting textures, it's a feast for the eyes as well as the palate. Let us guide you through two exquisite recipes that showcase this classic combination - the classic Belgian Endive with Egg Salad and a variation featuring Smoked Salmon and Caviar that adds a touch of luxury. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BELGIAN ENDIVE WITH EGG SALAD



Belgian Endive with Egg Salad image

I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)

Provided by Julesong

Categories     Lunch/Snacks

Time 20m

Yield 12-14 serving(s)

Number Of Ingredients 9

4 large hard-boiled eggs, shelled and finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
1 teaspoon minced dried onion
6 heads Belgian endive
4 ounces cooked bay shrimp, rinsed and well drained
paprika
fresh edible flower, for garnish (optional)

Steps:

  • Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
  • You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
  • Cut off and discard the root ends of endive, and separate leaves.
  • Rinse leaves under cool running water, then shake dry.
  • On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
  • Sprinkle each filled leaf with paprika.
  • And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.

Nutrition Facts : Calories 78.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 74.2, Sodium 159.4, Carbohydrate 9.1, Fiber 8.1, Sugar 0.9, Protein 6.7

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

  • Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
  • Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
  • Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
  • Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

ENDIVE SALAD WITH EGG AND ANCHOVY



Endive Salad With Egg and Anchovy image

For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.

Provided by David Tanis

Categories     lunch, salads and dressings, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 garlic cloves
10 to 12 anchovy fillets, rinsed and blotted
2 tablespoons lemon juice, plus more to taste
1/2 teaspoon lemon zest
2 tablespoons Dijon mustard
Salt and pepper
1/2 cup extra-virgin olive oil
6 to 8 large Belgian endives
A few handfuls of radicchio leaves or other brightly colored chicories (optional)
6 to 8 large medium-boiled eggs, cooled and peeled

Steps:

  • Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
  • Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
  • Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
  • Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
  • Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

BELGIAN ENDIVE WITH EGG SALAD



Belgian Endive with Egg Salad image

Categories     Egg     Cocktail Party     Low Carb     Quick & Easy     Buffet     Shrimp     Endive     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 7

4 hard-boiled eggs, shelled, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
6 heads Belgian endive
4 ounces cooked bay shrimp, well drained
Paprika

Steps:

  • Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
  • On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

QUICK RADICCHIO AND ENDIVE SALAD



Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

  • In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
  • Add radicchio and endive; toss to coat. Serve.

BELGIAN ENDIVE SALAD



Belgian Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

  • Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
  • Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
  • Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

ENDIVE EGG SALAD



Endive Egg Salad image

Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.

Provided by Paula Jones

Categories     Lunch

Time 35m

Yield 2

Number Of Ingredients 6

4 eggs
2 tablespoons mayonnaise
1/4 teaspoon curry powder
Salt and pepper to taste
1 small head red or green Belgian endive, separated into leaves
1 medium green onion, thinly sliced (1 tablespoon)

Steps:

  • Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
  • In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.

Nutrition Facts : ServingSize 1 Serving

ROASTED BELGIAN ENDIVE



Roasted Belgian Endive image

Provided by Mark Bittman

Categories     brunch, easy, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 3

5 thick heads endive (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 425.
  • Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
  • Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
  • Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams

BOSTON LETTUCE AND ENDIVE SALAD



Boston Lettuce and Endive Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 large heads Belgian endive
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons canola or vegetable oil
1 head Boston lettuce cleaned, rinsed and patted dry
4 tablespoons chopped fresh scallions
2 tablespoons chopped fresh chervil or parsley

Steps:

  • Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
  • In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
  • Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

BROWN RICE BELGIAN ENDIVE SALAD



Brown Rice Belgian Endive Salad image

Need a healthy snack or lunch that will keep you full? Belgian endive and brown rice make for a refreshing lunch. For more than one serving, just multiply. This recipe would be great for summer or fall picnics, too! Add finely chopped fruit such as oranges or apples.

Provided by kekadu

Categories     Salad     Green Salad Recipes

Time 1h25m

Yield 2

Number Of Ingredients 7

½ cup uncooked brown rice
1 cup water
1 head Belgian endive, chopped
⅛ red onion, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
  • Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.4 g, Fat 8.3 g, Fiber 10.2 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 3.1 g

Tips:

  • Choose fresh and crisp Belgian endive: Look for endives that are tightly packed and have a bright green color. Avoid any that are wilted or have brown spots.
  • Prepare the endive properly: Cut off the root end of the endive and remove any damaged leaves. Then, slice the endive lengthwise into quarters or halves, depending on the size of the endives.
  • Hard-boil the eggs perfectly: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
  • Use high-quality mayonnaise: A good mayonnaise will make a big difference in the flavor of the egg salad. Look for a mayonnaise that is made with fresh, high-quality ingredients.
  • Season the egg salad to taste: Add salt, pepper, and other seasonings to taste. You can also add chopped herbs, such as chives, parsley, or dill, for extra flavor.
  • Chill the egg salad before serving: This will help the flavors to meld and will make the egg salad easier to handle.

Conclusion:

Belgian endive with egg salad is a classic dish that is both delicious and elegant. It's perfect for a light lunch or dinner, and it can also be served as an appetizer. With its鮮脆可口的菊苣、美味可口的蛋奶醬和簡單的調味,這道菜肯定會成為您餐桌上的常客。

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