Roasted Belgian endives with citrus-pine nut vinaigrette and tarragon

March 4, 2014

Roasted Belgian endives with citrus-pine nut vinaigrette and tarragon

Belgian endives are the daintiest members of the chicory family – not only because of their almost translucent pale leaves, but also because of their delicate flavor. Yes, the signature bitterness of all chicories is present, but it’s a slight one… one that can truly be relished.

Eaten raw, endives are crunchy, making them perfect for salads. But when cooked, they become quite tender and their bitterness mellows. A wonderful way to enjoy cooked Belgian endives is simply to roast them. And using grapeseed oil to roast them will also tame their bitterness, as it imparts no flavor to the endives – even when cooked at high temperatures.

Here the roasted endives are served with a tangy, slightly sweet, creamy citrus-pine nut vinaigrette and fresh tarragon. They make a super-delicious and gorgeous appetizer (or side vegetable) – and one that’s easy to assemble!

Belgian endive

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Roasted Belgian endives with citrus-pine nut vinaigrette and tarragon

Here’s another simple and totally delicious appetizer with roasted vegetables: Roasted asparagus with pink grapefruit, pine nuts and lemon infused oil!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 5 comments… read them below or add one }

RavieNomNoms March 4, 2014 at 1:29 pm

Wow, how gorgeous! I love endive, these are just so beautiful!

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Viviane March 4, 2014 at 5:21 pm

Ooooh… Thank you, Raven!

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Kiran @ KiranTarun.com March 5, 2014 at 10:56 am

Endives are just so pretty and delicious, roasted :)

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Angie (@angiesrecipess) March 5, 2014 at 11:57 pm

I love endives too, but usually just enjoy them raw in a salad. Adore their slight pungency and bitterness. Have to try the roasting method.
Thanks for sharing, Viviane.

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Viviane March 6, 2014 at 9:59 am

Thank you so much, Angie! Endives taste quite different when you roast them… they are so succulent. I think you’ll love them!

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