Have you tried cooking with endive at home? It’s a leafy green that, believe it or not, belongs to the daisy family. I see it occasionally in restaurants, but don’t often see home cooks using it. Belgian endive can be found in most larger grocery stores. It kind of looks like a very small, very tight, white and yellow head of Romaine lettuce. While it can certainly be chopped up to add a bitter accent to a mixed green salad, the boat shape of the leaves practically screams “throw a party!” and “fill me with something fun and colorful!”
Being the Italian-grandma-at-heart that I am, no party is complete without antipasto (a selection of cured meats, cheese, olives and complementary vegetables). Here, instead of a formally arranged antipasto platter, I’ve tossed it all together to use as a filling for endive leaves. You can use whatever types of antipasto elements you like best for this appetizer. I included salami, marinated artichoke hearts, colorful olives, and lots of other goodies. Choosing a great cheese is important for these Antipasto Salad Endive Boats, so I went with Stella Fontinella® cheese, which is delicately sweet and creamy smooth, with just a hint of sharpness.
Looking to win some green this Spring? Enter the Stella Cheeses “Bring on the Green(s)” giveaway! One lucky salad lover will win a $250 prize! Enter at StellaCheese.com or on the Stella Cheeses Facebook page. To enter, simply provide your e-mail address and Pinterest user name, and follow Stella Cheeses on Pinterest. Promotion period runs March 1 – 31, 2015. Also, be sure to follow Stella Cheese on Instagram and check out their #RecipeExchange #SpringSalads Pinterest board for more great salad ideas!
Disclosure: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.