Stuffed Endive Appetizer with Herb Salad

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Here is an easy appetizer, perfect for entertaining. Stuffed Endive Appetizer with Herb Salad has a fresh, crisp snap and zesty flavors that complement each other. This is one of my favorite salad combinations - piquant but herby with a touch of sweetness.

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Pulling all the ingredients together is a simple white balsamic vinaigrette. With a touch of garlic and kosher salt, this vinaigrette is a perfect match with the fresh herb salad, creamy blue cheese, salty Marcona almonds, artichoke hearts, and the slightly bitter flavor of the Belgian endive.

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• Why You Will Love This Recipe
• Ingredients
• How To Make the Recipe
• Prepare Croutons and Asparagus
• Perfect Party Food
• Recipe
• Tips

Ingredients

What is endive?

Part of the chicory family, endive is a leafy vegetable with a slightly bitter taste. There are two types - curly endive and Belgian endive. Curly endive is not readily available in the U.S.

The more common Belgian endive is available in most grocery stores. It can be served raw, often in salads, or cooked by sauteing or braising.

Look for fresh endive with white bulb-shaped heads with light green and yellow-edged leaves.  Pass up any heads of endive that are brown or bruised.

Stuffed Endive

• Belgian Endive - You will stuff the outer, larger leaves which act as endive boats. The inside smaller leaves are sliced and added to the herb salad.
• Crusty Bread - Ciabatta or sourdough will work. Small croutons mimic the large bread pieces in a Panzanella salad, soaking up the delicious vinaigrette.
• Asparagus - Delicious with a mild earthy flavor that works well with the other ingredients.

Herb Salad

• Assorted Herbs - Use tender herbs with a mild flavor. More assertive herbs like rosemary have a flavor that will mask the other herbs and have a tough and chewy texture. This recipe includes fresh parsley, chives, dill, and micro greens. Other suggestions are basil and cilantro.
• Artichoke Hearts - Use jarred quartered artichokes. It is better to use artichokes stored in water, not a marinade.
• Marcona Almonds - These Spanish almonds are fried and dusted with crunchy salt. They have a mild flavor without bitterness.
• Blue Cheese - Use a creamy variety of blue cheese.

White Balsamic Vinaigrette

• White Balsamic Vinegar - Mild with a sweet and fruit flavor, this vinegar is a great partner with the bold flavors of the endive and the blue cheese.
• Extra-Virgin Olive Oil - Use the highest quality possible.
• Garlic - Just a touch for depth of flavor in the vinaigrette.

How To Make the Recipe

Make sure your ingredients such as the herbs, cheese, and endive are cold when preparing the recipe so that your appetizers are crisp and refreshing.

Prepare Croutons and Asparagus

1. Add olive oil to a small skillet over medium high heat. Add the cubed bread to the pan when the oil is hot and season with kosher salt and pepper. Continually toss the bread in the pan so that all sides are browning.
2. Cut the asparagus into ½-inch pieces while the bread is toasting.

1. In 5 minutes, the bread should be almost toasted. Add another tablespoon of olive oil and the asparagus to the pan and stir to combine with the croutons. Season with a pinch of kosher salt and pepper.
2. Continue to stir the ingredients in the pan. Remove from heat in 4 minutes. Let the croutons and asparagus cool while you prepare the rest of the recipe.

Assemble Herb Salad

1. While the croutons and asparagus are sauteing, give the herbs a rough chop.
2. Remove the bottom of the Belgian endive head and separate the individual leaves. If the outer leaves are brown or bruised, discard them. When you reach the inner part of the head and the leaves are very small, dice them for the herb salad.
3. Dice the artichoke hearts into ½-inch pieces.

Mix White Balsamic Vinegar

1. Pour 2 tablespoons of white balsamic vinegar into a medium-sized bowl. Add ¼ teaspoon of kosher salt to the bowl. Occasionally stir the vinegar until the salt has dissolved.
2. Grate a small clove of garlic with a Microplane or a box grater into the bowl of vinegar. Stir to combine.
3. Whisk in a ¼ cup of extra-virgin olive oil into the vinegar. Add a pinch of ground black pepper.

Stuff the Belgian Endive Leaves

1. Combine the bread cubes, asparagus, mixed herbs, diced endive leaves, artichoke hearts, blue cheese, and Marcona almonds in the white balsamic vinaigrette.

1. To keep the endive spears from tipping over, thinly slice off part of the rib on the underside of the spear. This will create a flat surface to stabilize the endive spear.
2. Distribute the herb salad equally among the endive spears.
3. Garnish with a sprinkle of crunchy salt.

Perfect Party Food

This elegant appetizer will be a crowd pleaser at your next gathering or party. Serve the endive spears on your favorite serving platter for a beautiful appetizer that is delicious as well.

Bursting with flavor in every bite, Stuffed Endive Appetizer with Herb Salad will be a favorite go-to whenever you are entertaining. The combination of fresh herbs, crunchy bread, and creamy cheese is irresistible. Keep this endive appetizer recipe in your back pocket for delicious summer dining.

Looking for appetizer recipes?  Here is another easy recipe, perfect for entertaining  - https://tenpoundcakecompany.com/easy-rotisserie-chicken-puttanesca-sliders-recipe/

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