Health Notes

Recipe: Fall and Winter Vegetable Brings a Savory Crunch

by Katina Granger on September 20, 2017

Belgian endive is a fall and winter vegetable that is soft and crunchy and high in vitamins. It’s packed with vitamins E, A, B6, C and K, and is a great source of thiamin, potassium, calcium, and magnesium, as well as folate and copper.

So what can you make with it?

In this delicious salad from Methodist Hospital’s Café 8303 Chef Mike Flanagan, the peppery arugula and mild bitterness of the endive pair well with sweet almonds and savory feta. Quinoa, an ancient grain and a noted superfood high in protein and fiber, adds an extra nutritious punch and a nutty flavor.

Belgian Endive, Arugula and Quinoa Salad

Ingredients:

  • ¼ C Almonds
  • 1 tsp Powdered sugar
  • 1 tbsp Egg whites
  • 2/3 C Quinoa
  • 2 tbsp Red onion, minced
  • 1 tbsp Apple cider vinegar, 1T White vinegar & 1T Sherry, 1T Maple syrup
  • 1 tbsp Dijon mustard
  • 2 tbsp Olive oil
  • 6 strips of Red pepper, julienned
  • ½ C Peas, thawed
  • 2 C Yellow squash cut in ½ moons
  • 6 C Arugula
  • 6 Belgian endive spears
  • 2 oz Ricotta cheese

Directions:

Start by candying the almonds. Sift powdered sugar over the almonds until they are coated. Toss the sugared almonds in egg whites and bake on a foil lined, sprayed sheet pan. Bake until brown and candied. Break up the almonds and set off to the side.

Next, prepare the quinoa by simmering the grain in 1 1/3 cups of salted water for approximately 15 minutes. Set aside and allow to cool.

Prepare the dressing by whisking the vinegar with onion and Dijon mustard. Add oil until blended.

Sauté the squash and red peppers in 1 tsp of olive oil until al dente. Flash sauté the thawed peas. Then add quinoa to the sauté pan and toss. Remove the ingredients from the pan and set aside.

Assemble the salad by placing three endive spears on each plate. Toss arugula in the prepared dressing and place on the endive. Add the mixture of vegetables and quinoa. Top with the toasted candied almonds and ricotta. Drizzle remaining dressing on the two salads.

Makes two servings.

Click image to enlarge.

RECIPE PROVIDED BY: CHEF MICHAEL FLANAGAN,
CAFÉ 8303 AT METHODIST HOSPITAL

Chef Michael Flanagan is a graduate of The Culinary Institute of America (CIA) who has been involved in the Omaha food community for more than 40 years. His love of food has been fostered by a number of chefs in the area, including those at Abrahams Catering and The French Café. His passion for food continues to grow through his role in the Methodist Hospital Food and Nutrition Team as well as through his involvement in fundraising efforts for community organizations such as the March of Dimes.
Chef Michael Flanagan

 

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