While we love to go grocery shopping – we like to experience new ingredients for our meals as well. We love the beauty of the different veggies and meats, especially the one we didn’t see much in the kitchen.
Whats is Belgian Endive?
Belgian Endive is a variety of chicory. Its narrow, cream-white leaves with yellow tips grow in a small, tight little baton shape and curve in to meet at the top. It is grown from a species of Chicory closely related to but not the same as that grown for its roots. The leaves are crisp and have a slightly bitter or tart flavour.
As we mentioned Belgian Endive on its own it tastes fairly bitter, thus we paired with spinach, goats cheese and some crushed walnut for more flavours. This is an incredibly simple dish that we first cooked simply because we had all the ingredients in the fridge to use up. You can glaze it with a balsamic sauce, it will be a great addition. However, you can omit the dressing and it will taste natural and sweet.
Pan-fried chicory is best served warm for these rainy days but actually they are good for all season. You can also serve this alongside pan-fried or oven-baked fish or sprinkled crumbled hardboiled eggs mimosa style over the top which is how we enjoyed this for a simple light meal.
This is a simple salad for your lazy afternoon. Take a photo of your version, send us an email, tag us on Instagram, anything. We love to see you trying out our recipe!
Sautéed Belgian Endive with Feta Cheese
2 chicory sliced into half
20 g toasted walnut, crushed
½ tablespoon olive oil
40 g goat cheese, crumbled
20 g baby spinach
Freshly ground black pepper
2 tsp balsamic vinegar
- Warm the oil a large frying pan, then add the chicory cut side down, turning after 3-4 minutes, or when charred underneath. Throw in a pinch of salt, and cook for another 4 minutes.
- When the chicory is browned and soft remove from the pan, draining on kitchen paper if there is too much oil.
- Plate up and sprinkle with the goat cheese, walnut, baby spinach, balsamic vinegar and some black pepper.