I considered naming this post “I’m no longer bitter.” It took me until my thirties (which weren’t THAT long ago) to start to enjoy Brussels Sprouts, kale, radicchio and endive. By grilling and roasting, I finally discovered what the fuss was about with these bitter foods, especially when paired with sweetness and unami (savoriness). Many chefs believe this bitter component help gives a clean taste to a dish.
So last month, I was happy to again receive an endive (pronounced ON-DEEV) bouquet from California Vegetable Specialities. Different from curly endive (or frisee), red and white endive is grown in the dark which gives it its light color yet this veggie is still chockful of nutrients like folate, Vitamin A, K, C, fiber… the list goes on. And who knew you could use it beyond the salad? I enjoyed seeing other recipents’ concocations such as Farfalle With Bacon & Endive from Amanda @ Fake Ginger and Endive, Pear & Chevre Tart from Kate @ Food Babbles.
While my bouquet is long gone, I found myself buying more endive over the weekend so I could make this Whole Roasted Endive with Pear, Arugula & Walnut Salad with these swaps:
- Asian pears
- Toasted pecans
- Topped with this awesome Mapple Dressing (featuring apple cider vinegar + maple syrup, thus the “mapple”) from fellow dietitian & Recipe ReDuxer, Nicole @ Whole Health RD.
So bring on the bitter! Do you like bitter foods?
Disclaimer: I received a free package of endive from California Vegetable Specialities but was not compensated for this post. The thoughts and opinions above are my own.