Endive goes perfectly with walnuts, crunchy green apple and pine nuts. To compose this winter salad, take four endives of the same size and cut them into slices. Then, peel and dice two beautiful green apples. Season with mustard and walnut oil. Mix well, then add pine nuts and some fresh walnuts. A variant, depending on your taste, is to also add diced Roquefort cheese.
For two people, count two endives. Cut them into slices and sauté them in a sauté pan in two tablespoons of olive oil. To prevent the endives from turning black, add the juice of half a lemon. Cover and cook over low heat. Meanwhile, cut 4 slices of white ham into strips. Add the cut ham to the cooked endives and brown gently, finally add two tablespoons of fresh cream or 20 cl of liquid light cream. Salt and pepper to your liking. Season to taste with a little thyme or coriander powder. Accompany the endives with ham with a fennel salad.
To avoid succumbing to winter depression, warm up by cooking a gratin of endives with Gruyère. To compose this delicious gratin, you need a kilo of endives. Cook them in boiling water for ten minutes. Then arrange the endives in a buttered dish. In a small bowl, mix 4 eggs with a glass of milk and 150 grams of grated Gruyère. Season with salt and pepper to taste and add a pinch of nutmeg. Cover the endives arranged in the dish with this preparation. Then bake the dish in an oven set to thermostat 7, around 210°C for 25 minutes. At the end of cooking, finalize the gratin by putting it under the grill for about ten minutes.
