19 Delicious Belgian Endive Recipes for Every Occasion

Savory, slightly bitter, and wonderfully versatile, Belgian endive is the unsung hero of the vegetable world, perfect for elevating your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or craving some comfort food with a twist, we’ve got you covered. Dive into our roundup of 19 delicious Belgian endive recipes that promise to inspire your next culinary adventure. Keep reading to discover your new favorite dish!

Belgian Endive and Apple Salad with Walnuts

This Belgian Endive and Apple Salad with Walnuts is the perfect blend of crisp, sweet, and nutty. You’ll love how easy it is to throw together for a quick lunch or a fancy side dish.

Ingredients

• For the salad:
  • 2 heads Belgian endive, sliced
  • 1 large apple, thinly sliced
  • 1/2 cup walnuts, roughly chopped
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced Belgian endive and apple.
2. Add the roughly chopped walnuts to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Ready to serve, this salad offers a delightful crunch from the endive and walnuts, balanced by the sweetness of the apple and honey. Try adding some crumbled blue cheese for an extra layer of flavor.

Grilled Belgian Endive with Balsamic Glaze

Just when you thought grilling was only for meats and hearty veggies, here comes a dish that’ll change your mind. Grilled Belgian endive with balsamic glaze is a game-changer, offering a perfect balance of smoky and sweet with minimal effort.

Ingredients

• For the endive:
  • 4 heads Belgian endive, halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. While the grill heats, brush the cut sides of the endive halves with olive oil and sprinkle with salt and pepper.
3. Place the endive halves cut-side down on the grill. Grill for 4-5 minutes until you see nice grill marks and the edges start to caramelize.
4. Flip the endives and grill for another 3-4 minutes on the other side. Tip: Don’t move them around too much to get those perfect grill marks.
5. While the endives grill, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture thickens to a syrup-like consistency. Tip: Keep an eye on it to prevent burning.
6. Remove the endives from the grill and arrange them on a serving platter. Drizzle with the balsamic glaze. Tip: A little glaze goes a long way, so start with a light drizzle and add more if needed.

Here’s the deal: the endives get this incredible smoky flavor from the grill, while the balsamic glaze adds a sweet and tangy contrast. Serve them as a side dish or get creative by topping with crumbled goat cheese for an extra layer of flavor.

Belgian Endive Soup with Cream and Herbs

So, you’re looking for something a bit different to warm up your evening? This Belgian endive soup with cream and herbs is a game-changer. It’s creamy, herby, and has just the right amount of sweetness from the endives.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 4 Belgian endives, chopped
  • 1 medium onion, diced
  • 4 cups chicken stock
• For finishing:
  • 1/2 cup heavy cream
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • Salt to taste

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Use a heavy-bottomed pot to prevent burning.
2. Add the chopped endives and diced onion to the pot. Cook, stirring occasionally, until soft, about 10 minutes.
3. Pour in the chicken stock and bring to a boil. Then, reduce the heat to low and simmer for 20 minutes. Tip: Simmering helps meld the flavors together.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender. Tip: Be careful with hot liquids in a blender to avoid splashes.
5. Stir in the heavy cream, parsley, and chives. Season with salt to taste. Heat through for another 5 minutes on low heat.

Rich and velvety, this soup pairs wonderfully with a crusty bread for dipping. The herbs add a fresh contrast to the creamy texture, making it a perfect starter or light meal.

Braised Belgian Endive with Ham and Cheese

Picture this: a cozy evening where you’re craving something warm, cheesy, and just a bit sophisticated. That’s where braised Belgian endive with ham and cheese comes in—it’s surprisingly simple but feels like a treat.

Ingredients

• For the endive:
  • 4 Belgian endives, halved lengthwise
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 4 slices of ham
  • 1 cup grated Gruyère cheese
• For the braising liquid:
  • 1/2 cup chicken stock
  • 1/4 cup white wine

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet over medium heat, melt the butter with the olive oil.
3. Add the endive halves, cut side down, and sprinkle with salt. Cook for about 5 minutes until lightly browned. Tip: Don’t move them around too much to get a nice sear.
4. Flip the endives and cook for another 3 minutes.
5. Pour in the chicken stock and white wine. Bring to a simmer, then cover and reduce heat to low. Let it braise for 10 minutes. Tip: The liquid should bubble gently—adjust the heat if it’s boiling too vigorously.
6. Transfer the endives to a baking dish. Top each half with a slice of ham and a generous sprinkle of Gruyère.
7. Bake for 10 minutes, then broil for 2-3 minutes until the cheese is bubbly and golden. Tip: Watch closely during broiling to prevent burning.

Lusciously tender endives with a hint of bitterness balance the salty ham and rich cheese perfectly. Try serving it with a crisp green salad to round out the meal.

Belgian Endive and Blue Cheese Tart

Wow, you’re going to love this Belgian Endive and Blue Cheese Tart. It’s the perfect blend of savory and sweet, with a crispy crust that’ll have you coming back for seconds.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 2 tbsp unsalted butter
  • 4 Belgian endives, sliced lengthwise
  • 1 tbsp sugar
  • 1/2 cup crumbled blue cheese
  • 2 eggs
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Chill for 30 minutes.
5. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until golden.
6. While the crust bakes, melt butter in a skillet over medium heat. Add endives and sugar, cooking until caramelized, about 10 minutes. Tip: Stir occasionally for even caramelization.
7. Spread the caramelized endives over the baked crust and sprinkle with blue cheese.
8. Whisk together eggs, cream, salt, and pepper. Pour over the endives and cheese.
9. Bake for 25-30 minutes until the filling is set and slightly puffed. Tip: Let it cool for 5 minutes before slicing for cleaner cuts.

So, there you have it—a tart that’s creamy, tangy, and utterly delicious. Serve it warm with a side salad for a light lunch or as an elegant starter at your next dinner party.

Roasted Belgian Endive with Garlic and Thyme

Let’s talk about turning those slightly bitter Belgian endives into something magical with just a few simple ingredients. Roasting them brings out a sweet, nutty flavor that’ll make you forget they were ever bitter.

Ingredients

• For the endives:
  • 4 Belgian endives, halved lengthwise
  • 2 tbsp olive oil
  • Salt, to coat lightly
• For the seasoning:
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the endives roast evenly and get that perfect caramelization.
2. Arrange the halved endives cut-side up on a baking sheet. Drizzle with olive oil and sprinkle lightly with salt. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. Roast in the preheated oven for 20 minutes. Then, flip them cut-side down and roast for another 10 minutes until golden and tender.
4. While the endives are roasting, mix the minced garlic and thyme leaves in a small bowl. Tip: Fresh thyme is key here for the best flavor.
5. After the endives are done roasting, sprinkle the garlic and thyme mixture over them while they’re still hot. The residual heat will soften the garlic just enough. Tip: Let them sit for a minute before serving to let the flavors meld.

Just imagine the crispy edges giving way to a tender, sweet center, with the garlic and thyme adding a punch of flavor. Serve them as a side dish, or get creative and top with a poached egg for a hearty breakfast.

Belgian Endive and Pear Salad with Gorgonzola

Feeling like you need something fresh and a bit fancy for your next meal? This Belgian endive and pear salad with gorgonzola is the perfect mix of sweet, tangy, and crunchy. It’s a breeze to throw together and looks impressive on the plate.

Ingredients

• For the salad:
  • 2 heads Belgian endive, sliced
  • 1 ripe pear, thinly sliced
  • 1/2 cup crumbled gorgonzola cheese
  • 1/4 cup walnuts, toasted
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced Belgian endive and pear.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat. Tip: Use your hands to toss the salad for even distribution without bruising the endive.
4. Sprinkle the crumbled gorgonzola and toasted walnuts over the top. Tip: Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant for extra crunch.
5. Serve immediately. Tip: For an extra touch, arrange the salad on individual plates and garnish with a few extra pear slices on the side.

Absolutely delightful, this salad offers a crisp texture from the endive, a juicy sweetness from the pear, and a creamy sharpness from the gorgonzola. Try serving it alongside a glass of crisp white wine for a simple yet elegant meal.

Stuffed Belgian Endive with Crab and Avocado

Just when you thought appetizers couldn’t get any more elegant, here comes a dish that’s as delightful to look at as it is to eat. Stuffed Belgian endive with crab and avocado is a refreshing, no-fuss recipe that’s perfect for impressing guests or treating yourself.

Ingredients

• For the filling:
  • 1 cup lump crab meat, carefully picked over for shells
  • 1 ripe avocado, diced
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
• For assembling:
  • 4 heads Belgian endive, separated into individual leaves
  • 1 tbsp chopped chives for garnish

Instructions

1. In a medium bowl, gently mix the crab meat, diced avocado, mayonnaise, lemon juice, salt, and pepper until just combined. Tip: Be careful not to overmix to keep the avocado from becoming mushy.
2. Rinse the Belgian endive leaves under cold water and pat them dry with a paper towel. Tip: Choose the largest leaves for stuffing to make them easier to eat.
3. Spoon a small amount of the crab and avocado mixture into the base of each endive leaf. Tip: A teaspoon works perfectly for portioning the filling.
4. Arrange the stuffed leaves on a serving platter and sprinkle with chopped chives for a pop of color and flavor.

Velvety avocado and sweet crab create a luxurious contrast against the crisp, slightly bitter endive. Serve these on a platter with a drizzle of olive oil for an extra touch of elegance.

Belgian Endive Gratin with Gruyère Cheese

Got a hankering for something creamy, cheesy, and a little bit fancy? This Belgian endive gratin with Gruyère cheese is your ticket to comfort food heaven. It’s surprisingly easy to make and packs a punch of flavor that’ll have you coming back for seconds.

Ingredients

• For the endive:
  • 4 heads Belgian endive, halved lengthwise
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1/4 tsp nutmeg
• For the topping:
  • 1/4 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 2 tbsp butter over medium heat. Add the endive halves, cut side down, and sprinkle with salt and pepper. Cook for 5 minutes until lightly browned.
3. Flip the endives and cook for another 5 minutes. Tip: Don’t crowd the pan; cook in batches if necessary.
4. Arrange the endives in a single layer in a baking dish.
5. In a small saucepan, heat the heavy cream over low heat until warm. Stir in the Gruyère cheese and nutmeg until the cheese is melted and the sauce is smooth.
6. Pour the sauce evenly over the endives.
7. In a small bowl, mix the breadcrumbs with 1 tbsp melted butter. Sprinkle over the endives.
8. Bake for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let it sit for 5 minutes before serving. Tip: This allows the sauce to thicken slightly.

Silky smooth with a crispy top, this gratin is a dreamy mix of textures. Serve it alongside a crisp salad to cut through the richness, or enjoy it as a decadent side to your favorite protein.

Belgian Endive and Smoked Salmon Rolls

Belgian endive and smoked salmon rolls are the perfect bite-sized appetizers that look as elegant as they taste. You’ll love how the crisp endive pairs with the creamy, smoky salmon.

Ingredients

• For the rolls:
  • 8 large Belgian endive leaves
  • 8 oz smoked salmon, thinly sliced
  • 4 oz cream cheese, softened
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon zest
  • 1/2 tsp black pepper
• For garnish:
  • 1 tbsp capers
  • Fresh dill sprigs

Instructions

1. In a small bowl, mix the cream cheese, chopped dill, lemon zest, and black pepper until well combined.
2. Lay out the Belgian endive leaves on a clean work surface.
3. Spread a thin layer of the cream cheese mixture onto each endive leaf.
4. Place a slice of smoked salmon on top of the cream cheese on each leaf.
5. Carefully roll up each leaf from the base to the tip, securing with a toothpick if necessary.
6. Garnish each roll with a few capers and a sprig of fresh dill before serving.

Now, these rolls offer a delightful crunch from the endive, a smooth richness from the cream cheese, and a smoky depth from the salmon. Try serving them on a platter with lemon wedges for an extra zesty touch.

Caramelized Belgian Endive with Goat Cheese

Think you’ve tried every veggie side dish out there? Caramelized Belgian endive with goat cheese might just surprise you. It’s a simple yet elegant dish that turns slightly bitter endives into sweet, tender delights with a creamy finish.

Ingredients

• For the caramelization:
  • 4 Belgian endives, halved lengthwise
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup crumbled goat cheese
  • 1 tbsp honey
  • 1/4 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt butter with olive oil. Add endives, cut side down, and sprinkle with sugar and salt.
3. Cook for about 5 minutes until the cut sides are golden brown. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan; cook in batches if needed.
4. Transfer endives to a baking dish, cut side up. Top evenly with goat cheese.
5. Bake for 10 minutes until the cheese is slightly melted.
6. Drizzle with honey and sprinkle toasted walnuts on top. Tip: Toast walnuts in a dry pan over medium heat for 2-3 minutes for extra flavor.
7. Serve warm. Tip: Pair with a crisp white wine to balance the sweetness.

Unbelievably, the endives transform into a melt-in-your-mouth texture with a perfect balance of sweet and tangy. Try serving them over a bed of arugula for a refreshing contrast.

Belgian Endive and Chicken Stir-Fry

Oh, you’re going to love this Belgian Endive and Chicken Stir-Fry—it’s quick, flavorful, and just the thing for a busy weeknight. The slight bitterness of the endive pairs perfectly with the savory chicken, making every bite a delight.

Ingredients

• For the stir-fry:
  • 1 lb chicken breast, thinly sliced
  • 2 Belgian endives, sliced
  • 1 tbsp olive oil
  • 1 clove garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken slices to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
3. Tip: Don’t overcrowd the skillet to ensure the chicken gets a nice sear.
4. Add the minced garlic to the skillet. Stir for 30 seconds until fragrant.
5. Tip: Keep the garlic moving to prevent it from burning.
6. Add the sliced Belgian endives to the skillet. Stir-fry for 2-3 minutes until they start to wilt.
7. In a small bowl, whisk together soy sauce, honey, and sesame oil.
8. Pour the sauce over the chicken and endives in the skillet. Stir to coat everything evenly and cook for another 2 minutes.
9. Tip: Taste the sauce before adding it to adjust the sweetness or saltiness to your liking.

Here’s the deal—this stir-fry is all about the contrast between the tender chicken and the crisp endive, with a sauce that brings just the right amount of sweetness and depth. Try serving it over a bed of steamed rice or quinoa for a complete meal that’s sure to impress.

Belgian Endive and Mushroom Quiche

Very few dishes strike the perfect balance between elegance and comfort like a well-made quiche. You’ll love how the slight bitterness of Belgian endive pairs with the earthiness of mushrooms in this creamy, savory pie.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms
  • 2 Belgian endives, sliced
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
5. Prick the bottom with a fork and bake for 10 minutes. Let it cool slightly.
6. Heat olive oil in a skillet over medium heat. Add mushrooms and endives, sautéing until soft, about 5 minutes.
7. In a bowl, whisk eggs, cream, salt, and pepper. Stir in the sautéed vegetables and half the cheese.
8. Pour the filling into the crust and sprinkle the remaining cheese on top. Tip: For a golden top, brush the crust edges with a little egg wash.
9. Bake for 35-40 minutes, until the filling is set and the top is lightly browned. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.

Absolutely delightful, this quiche boasts a creamy interior with a crisp, buttery crust. Serve it warm with a side of mixed greens for a light lunch or brunch that’s sure to impress.

Belgian Endive Wrapped in Prosciutto

Craving something elegant yet easy to whip up? These Belgian endives wrapped in prosciutto are your go-to. They’re crispy, salty, and just a bit sweet—perfect for impressing guests or treating yourself.

Ingredients

• For the wraps:
  • 4 Belgian endives, trimmed and halved lengthwise
  • 8 slices of prosciutto
  • 1 tbsp olive oil
• For the drizzle:
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Wrap each endive half with a slice of prosciutto, covering as much of the endive as possible.
3. Place the wrapped endives on the prepared baking sheet. Drizzle with olive oil.
4. Bake for 15-20 minutes, until the prosciutto is crispy and the endives are tender.
5. While the endives bake, mix honey and balsamic vinegar in a small bowl.
6. Once out of the oven, drizzle the honey-balsamic mixture over the endives.
7. Serve warm. Tip: For extra crunch, broil for the last 2 minutes. Tip: Let them cool slightly before serving to avoid burns. Tip: Pair with a crisp white wine for a fancy touch.

Out of the oven, these wraps are a delightful mix of textures—crispy prosciutto gives way to tender, slightly bitter endive, all balanced by the sweet and tangy drizzle. Try serving them on a platter with toothpicks for easy grabbing at your next gathering.

Belgian Endive and Orange Salad with Almonds

Hey, if you’re looking for a refreshing salad that’s both sweet and slightly bitter, this Belgian endive and orange combo is a game-changer. It’s crisp, citrusy, and the almonds add just the right crunch.

Ingredients

• For the salad:
  • 2 heads Belgian endive, sliced
  • 2 oranges, peeled and segmented
  • 1/4 cup sliced almonds
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced Belgian endive and orange segments.
2. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant. Let them cool slightly.
3. In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Sprinkle the toasted almonds on top of the salad just before serving to maintain their crunch.

Bright and vibrant, this salad offers a delightful contrast between the bitter endive and sweet oranges, with the almonds providing a nutty finish. Serve it alongside grilled chicken or fish for a light, balanced meal.

Belgian Endive and Lentil Salad

Ready to shake up your salad game? This Belgian Endive and Lentil Salad is a crunchy, hearty dish that’s as nutritious as it is delicious. Perfect for those days when you want something light yet satisfying.

Ingredients

• For the salad:
  • 2 cups cooked lentils
  • 2 Belgian endives, sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup crumbled goat cheese
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked lentils, sliced Belgian endives, and chopped walnuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the crumbled goat cheese on top of the salad just before serving to keep it from getting soggy.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Enjoy the contrast of textures between the crunchy endives and the soft lentils, with the tangy goat cheese adding a creamy finish. Serve it as a standalone lunch or alongside grilled chicken for a more filling meal.

Belgian Endive and Potato Bake

You know those cozy dishes that just hug you from the inside? This Belgian Endive and Potato Bake is exactly that—comfort food at its finest, with a slightly bitter kick from the endives balanced by creamy potatoes.

Ingredients

• For the bake:
  • 2 large Belgian endives, sliced lengthwise
  • 2 medium potatoes, thinly sliced
  • 1 cup heavy cream
  • 1/2 cup grated Gruyère cheese
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with the butter.
2. Layer the sliced potatoes and endives in the dish, alternating between them.
3. Pour the heavy cream evenly over the layers, ensuring everything is lightly coated.
4. Sprinkle the grated Gruyère cheese on top, covering the entire surface.
5. Season with salt and pepper to taste. Remember, the cheese is salty, so go easy on the salt.
6. Bake for 35-40 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
7. Let it sit for 5 minutes before serving to allow the cream to thicken slightly.

Every bite of this bake is a mix of creamy, cheesy goodness with a slight crunch from the endives. Try serving it with a crisp green salad to cut through the richness.

Belgian Endive and Radicchio Pizza

Delight in the unique flavors of this Belgian Endive and Radicchio Pizza, a perfect blend of bitter and sweet that’ll surprise your taste buds. It’s a fresh take on pizza night that’s both easy and impressive.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup warm water
  • 1 tbsp olive oil
  • 1 tsp active dry yeast
• For the topping:
  • 1 Belgian endive, sliced
  • 1 small radicchio, sliced
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • Salt to taste

Instructions

1. Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
2. In a large bowl, mix the flour and salt. Add the yeast to warm water, let it sit for 5 minutes until frothy, then mix with the flour along with olive oil to form a dough.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: If the dough sticks, add a little more flour.
4. Let the dough rise in a covered bowl for 1 hour in a warm place until doubled in size.
5. Roll out the dough on a floured surface to your desired thickness. Tip: Thinner crusts will be crispier.
6. Transfer the dough to a baking sheet, brush with 1 tbsp olive oil, then layer with mozzarella, endive, and radicchio. Drizzle with the remaining olive oil and a pinch of salt.
7. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly. Tip: Watch closely to prevent burning.

Out of the oven, this pizza boasts a crispy crust with a melt-in-your-mouth topping combo. Serve it with a drizzle of balsamic glaze for an extra flavor kick.

Belgian Endive and Shrimp Salad with Lemon Dressing

Feeling like something light yet flavorful for your next meal? This Belgian endive and shrimp salad with lemon dressing is a refreshing choice that’s both easy to make and a delight to eat. Perfect for those warm days when you crave something crisp and tangy.

Ingredients

• For the salad:
  • 2 heads Belgian endive, sliced
  • 1 lb cooked shrimp, peeled and deveined
  • 1 avocado, diced
  • 1/4 cup sliced almonds
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced Belgian endive, cooked shrimp, and diced avocado.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well blended. Tip: For a smoother dressing, you can blend it for a few seconds.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the endive crisp.
4. Sprinkle the sliced almonds on top for a crunchy texture. Tip: Toast the almonds lightly for an extra layer of flavor.

Zesty and vibrant, this salad brings a perfect balance of textures and flavors to your table. Serve it as a standalone lunch or alongside grilled fish for a more substantial meal.

Conclusion

Certainly, this roundup of 19 Delicious Belgian Endive Recipes offers a treasure trove of inspiration for every occasion, from cozy weeknight dinners to elegant gatherings. We hope you’ll dive into these dishes, find new favorites, and share your culinary adventures with us in the comments. Don’t forget to pin your top picks on Pinterest to spread the joy of cooking with Belgian endive!