Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.

Grilled or Broiled Endive with Pancetta and Salsa Verde

You can refrigerate the wrapped, oiled endive for several hours before cooking. For a delicious variation on the salsa verde, add a few salt-packed anchovy fillets. If you're grilling, cook the endive over glowing (not flaming) coals.

For the salsa verde:

• 1 cup tightly packed flat-leaf parsley leaves
• 1/4 cup sliced shallots (2 small)
• 1 to 2 cloves garlic, chopped; more to taste
• 3 oz. (1/4 cup plus 2 Tbs.) excellent-quality extra-virgin olive oil
• 1 Tbs. white-wine vinegar
• Grated zest of 1/2 lemon
• 1 hard-cooked egg
• 1 Tbs. capers, rinsed, drained, and chopped
• Freshly ground black pepper to taste

For the endive:

• 4 medium heads Belgian endive, steamed 10 minutes and cooled)
• 2 Tbs. extra-virgin olive oil
• 1 lemon, halved
• Salt and freshly ground black pepper to taste
• 16 thin slices pancetta, about 1/8 inch thick

Make the salsa verde: In a food processor, combine the parsley, shallots, garlic, olive oil, vinegar, and lemon zest. If you're using anchovies, add them, too. Add the egg; pulse briefly until just chopped. Stir in the capers. Taste and season with pepper and with salt, if necessary. Cover and refrigerate for an hour or so before serving to let flavors develop. About 15 minutes before serving, take the salsa verde out of the refrigerator to let it come to room temperature.

Cook the endive: Cut the steamed endive in half lengthwise. Cut out the tiny center leaves and the core and discard. Brush the endive with 1 Tbs. of the olive oil and season with a squeeze of lemon, salt, and pepper. Wrap each endive half loosely with two slices of pancetta (the slices may unravel as you work with them; this is fine). Brush again with a little olive oil. Start a charcoal grill or heat the broiler. Arrange the wrapped endive on the grill over glowing (not flaming) coals or close to the broiler and cook, turning several times, until the pancetta is crisp and browned and the endive is heated through, about 8 minutes. Arrange on a serving platter and spoon the salsa verde around the endive. Serve immediately.

It's okay if the pancetta unravels. You'll need to wrap it loosely anyway for Grilled Endive with Pancetta, because the meat shrinks slightly as it cooks.

Endive Spears with Sweet Potato, Bacon & Chives

This festive appetizer pleases both the cook and guests. It’s quick and easy, a perfect blend of both sweet and savory, and it’s just enough to tide everyone over until the big meal comes.  

• 3 slices bacon, thinly sliced crosswise
• 1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh chives
• 2 medium heads Belgian endive
• 1/4 cup creme fraiche or sour cream

Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.

Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.

Endive and Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

• 4 medium heads Belgian endive (about 1 lb. total) 
• 1 medium shallot, finely diced (1/3 cup) 
• 1 Tbs. fresh lemon juice; more as needed 
• 1 Tbs. white wine vinegar; more as needed 
• Kosher salt 
• 6 Tbs. heavy cream 
• 2 Tbs. extra-virgin olive oil
• Freshly ground black pepper 
• 1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)  
• 1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
• 1 Tbs. coarsely chopped fresh tarragon 
• 1 Tbs. chives, cut at an angle into 1/4-inch lengths
• 1 Tbs. coarsely chopped fresh chervil (optional)   
• 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
• 1/3 cup almonds, toasted and coarsely chopped 

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends. 

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside. 

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table. 

Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

• 2 small Meyer lemons
• 6 Tbs. unsalted butter
• 3 medium Belgian endives, trimmed and quartered lengthwise
• 3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
• Kosher salt
• 1/2 Tbs. thinly sliced chives; more for garnish
• 1/2 cup unbleached all-purpose flour
• 1/2 cup fine-ground cornmeal
• 4 small flounder or sole fillets (about 1-1/2 lb.)
• Freshly ground black pepper
• 2 Tbs. olive oil
• 1/2 cup dry white wine

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Endive and Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

• 4 medium heads Belgian endive (about 1 lb. total) 
• 1 medium shallot, finely diced (1/3 cup) 
• 1 Tbs. fresh lemon juice; more as needed 
• 1 Tbs. white wine vinegar; more as needed 
• Kosher salt 
• 6 Tbs. heavy cream 
• 2 Tbs. extra-virgin olive oil
• Freshly ground black pepper 
• 1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)  
• 1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
• 1 Tbs. coarsely chopped fresh tarragon 
• 1 Tbs. chives, cut at an angle into 1/4-inch lengths
• 1 Tbs. coarsely chopped fresh chervil (optional)   
• 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
• 1/3 cup almonds, toasted and coarsely chopped 

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends. 

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside. 

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table. 

Endive Spears with Sweet Potato, Bacon & Chives

This festive appetizer pleases both the cook and guests. It’s quick and easy, a perfect blend of both sweet and savory, and it’s just enough to tide everyone over until the big meal comes.  

• 3 slices bacon, thinly sliced crosswise
• 1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh chives
• 2 medium heads Belgian endive
• 1/4 cup creme fraiche or sour cream

Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.

Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Endive and Apple Salad with Warm Goat Cheese

Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.

• 1 cup pomegranate juice
• 6 oz. goat cheese
• 1/2 cup finely chopped hazelnuts
• 3 Tbs. unsalted butter
• 2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
• Kosher salt and freshly ground black pepper
• 2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
• 1 medium shallot, finely diced (about 3 Tbs.)
• 1 Tbs. cider vinegar
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• 4 oz. (4 lightly packed cups) baby spinach
• 1/3 cup fresh pomegranate seeds (optional)
• 2 Tbs. thinly sliced fresh chives

Tip:

Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.

Position a rack in the center of an oven and heat the oven to 425°F.

In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.

Smoked Salmon on Belgian Endive with Crème Fraîche& Chives

To get ahead, you can prep everything in advance, but for best results, assemble just before serving. Save any leftover chives for sprinkling on the celery root soup.

• 4 large heads Belgian endive, preferably a mix of green and red endive
• 1/3 cup crème fraîche (available in the specialty cheese section of some supermarkets)
• 1/4 lb. thinly sliced smoked salmon, cut crosswise into 1/4-inch-wide strips
• Freshly ground black pepper
• 1/2 medium lemon
• 1 small bunch fresh chives, sliced diagonally into 1/4-inch segments

Discard any damaged outer endive leaves. Trim the root end and separate the leaves. You should end up with 35 to 40 large leaves (save the small inner leaves for a salad). Arrange the leaves on a baking sheet.

Put the crème fraîche in a squeeze bottle or a small piping bag. You can also make a piping bag by trimming one corner of a small zip-top bag). Pipe a small dollop of crème fraîche on each endive leaf. Gently arrange a small pile (about 4 strips) of the sliced salmon on top of the crème fraîche. Season the salmon with some black pepper and a little squeeze of lemon juice. Sprinkle a few chives on top (you may not need them all), arrange the leaves on a platter, and serve.

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.

Endive and Apple Salad with Warm Goat Cheese

Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.

• 1 cup pomegranate juice
• 6 oz. goat cheese
• 1/2 cup finely chopped hazelnuts
• 3 Tbs. unsalted butter
• 2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
• Kosher salt and freshly ground black pepper
• 2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
• 1 medium shallot, finely diced (about 3 Tbs.)
• 1 Tbs. cider vinegar
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• 4 oz. (4 lightly packed cups) baby spinach
• 1/3 cup fresh pomegranate seeds (optional)
• 2 Tbs. thinly sliced fresh chives

Tip:

Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.

Position a rack in the center of an oven and heat the oven to 425°F.

In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
• 1 cup halved green grapes
• 3/4 cup walnuts, toasted and coarsely chopped
• 3 Tbs. fresh lemon juice
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. honey
• 2 Tbs. grapeseed oil
• Kosher salt and freshly ground black pepper

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.