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Grilled EndiveTomato Skewers

I recently attended the IFBC in Sacramento, the Farm to Fork Capital of America. Indeed we saw a lot of farms, crops, orchards, and we ate loads of fresh, lovely produce all weekend. I even went on an excursion to an Endive (ON-DEEVE) Farm and it was quite eye opening. There are two products that are both spelled Endive, both in the chicory family one is Endive (End-Dive) a curly bitter green and the other is Endive (ON-DEEVE) the second growth tip of a chicory root. This post is about the second product Endive (On-DEEVE)

Endive Roots

 

Endive starts it’s life as a seed grown for it’s root. Once the root has matured the top greens are cut for cow fodder and the root is stored in a near frozen state. Once it’s been stored for a few months it’s ready to plant and grow the Endive head. The roots are planted and grown in a cold dark warehouse, just about the cold and darkness of an old root cellar. Which incidentally is where the crop originated in Belgium, after it was left in a root cellar a little too long. It resembles, in a way, the heart of a very tight lettuce, yet it’s white and the taste ranges from slightly bitter to crisp and refreshing. I do love bitter salad greens.

Let me tell you the day we toured the Endive Farm it was 110˚ in Sacramento and the best thing I ever felt was the warehouse set at 35˚ SO REFRESHING! When they asked if we were ready to head back out in the sunshine I was the only dork to say NO! We eventually headed back outside but all day long I remembered how cool and refreshing that warehouse was and I wanted back in.

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Everyone who attended the tour was given a pack of Endive to take home and try for themselves. I was eager to try out a grilled salad with my Endive because after we toured the farm we toured Stillwater Farms Pear Orchard and then had lunch in their orchard. There they served a roasted Endive Salad that was amazing, you know how I LOVE grilled veggies!

EndiveTomato Skewers

Print Recipe
Grilled Endive and Tomato Skewers
A quick easy salad featuring Endive and Cherry Tomatoes grilled on skewers--so simple to prep mostly ahead of time and put together grill quickly once you're almost ready to eat and then dress with a simple truffle mayo and goat cheese dressing. You'll want to make this grilled salad again and again!
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Rating: 0
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Course Salad, Side Dish
Cuisine Alaskan, Vegetarian
Servings
servings
Ingredients
Course Salad, Side Dish
Cuisine Alaskan, Vegetarian
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. soak 6 bamboo skewers for 20 minutes to make sure they don't burn on the grill
  2. after the skewers are soaked split the endive lengthwise trying to keep some of the core in each side
  3. on each skewer thread two cherry tomatoes, followed by 1/2 an endive and topped with one more cherry tomato
  4. mix the truffle mayo with the milk to thin it down, crumble in a 1/4 of the goat cheese, save the rest to sprinkle on top of the endive
  5. when the grill is medium hot grill the skewers for 3 minutes on the cut side of the endive
  6. then turn and grill 1-2 more minutes
  7. remove to a serving platter, drizzle with the dressing mix, crumble the remaining goat cheese over the top and sprinkle on a pinch of fleur de sel

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