Best 6 Endive Boats With Marinated Vegetables Recipes

ENDIVE-SALMON BOATS

Steps:

• Spread about 1 teaspoon cream cheese inside each endive leaf.
• Top each with salmon strip, capers, onion and dill weed.

ENDIVE SALAD BOATS

Steps:

• Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
• Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
• Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

BROCCOLI-ENDIVE BOATS

Steps:

• Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
• Pour cold water over broccoli mixture; drain.
• Combine vinegar and next 4 ingredients in a medium bowl; stir well.
• Add broccoli mixture, and toss well.
• Cover and marinate in refrigerator 2 hours; drain.
• To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.

CAPRESE ENDIVE BOATS

Steps:

• Separate the endive leaves and arrange on a serving platter.
• In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.

ENDIVE SPEARS WITH LOBSTER, AVOCADO, AND GRAPEFRUIT

Steps:

• Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
• Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
• Cut lobster into bite-size pieces; set aside.
• Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.

ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA

Steps:

• Let cheese sit at room temperature while you prepare the rest of the ingredients.
• In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
• Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
• Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
• To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
• DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.