On Valentine’s Day we received a surprise bouquet of endive from Discover Endive. It was a welcome surprise as we have never received such a delicious bouquet.
Normally when we eat endive it is in the form of a salad. And we are not picky, we love both green and red, equally. I love how crisp they are and when mixed with a little blue cheese and sugary balsamic it is near perfection. Or with a drizzle of olive oil and fresh lemon juice. Another favorite is slices of endive, with pecans, smokey pieces of pancetta, spring red onions and a blood orange dressing. Since we had this gorgeous bouquet, I decided to venture beyond a couple salads. Though we did enjoy a few of them. *smile*
I wish the photo of this gratin came out as well as the dish did. I used a mixture of green and red endives. It was crisp but creamy with the bechamel and Gruyere cheese. The pancetta added the right amount of salt. It was really great served along side a roasted tri-trip. I have a feeling this will be a regular side dish with roasted meats.