This is a sponsored post, brought to you by IFBC.
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 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.
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!
Grilled Endive and Tomato Skewers
- 3 heads Endive
- 12 cherry tomatoes
- 2 TBSP truffle mayonnaise
- 1 TBSP milk
- 1 ounce goat cheese
- 2-3 pinches Fleur de Sel
- soak 6 bamboo skewers for 20 minutes to make sure they don't burn on the grill
- after the skewers are soaked split the endive lengthwise trying to keep some of the core in each side
- on each skewer thread two cherry tomatoes, followed by 1/2 an endive and topped with one more cherry tomato
- 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
- when the grill is medium hot grill the skewers for 3 minutes on the cut side of the endive
- then turn and grill 1-2 more minutes
- 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