Grilled Endive, Steak, and Tomato Salad with Homemade Ranch Dressing

*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I’ve received complementary boxes of endive over the past few months and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

I discovered grilled endive last year when I came up with this grilled endive caprese salad; I make it all the time now. Pretty much every time I fire up the grill, I throw some nutritious endive on there: the heat softens it up and does away with any bitterness.

Grilled endive is great on it’s own as a side dish; it’s also a nice addition when chopped and thrown into salads.

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You can also slice it lengthwise…

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…and put it on a sandwich.

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This grilled endive salad recipe and the related open-faced sandwich (above) is something I’m a little obsessed with lately. I’ve devoured one or the other a couple of times this week after I’ve been to the gym in the morning (where I do crossfit or lift weights for an hour or so). With the veggies, the protein from the steak, the carbs from the sourdough bread, and the high quality fat in the homemade dressing, it’s the perfect lunch as far as I am concerned.

(The open-faced sandwich is basically the same as the salad in terms of its components. I love salads, and find them super easy and satisfying to eat, but sometimes I like something I can really sink my teeth into, you know? The only difference between the salad and the sandwich is that I left the steak slices larger, I cut the endive differently, and I used a bigger tomato from my garden instead of a bunch of little ones. If you make everything for the salad, but you aren’t really in the mood for a salad, you will have more than enough to make 2 open-faced sandwiches.)

About the dressing: I am not sure it’s really a ranch dressing (maybe it’s more of a “green goddess”?), but I am sure it’s awesome. Seriously awesome. I usually stick to olive oil-based dressings, but I thought a creamy, herby dressing would be perfect for this salad. I was right!

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The dressing whips up in a jiffy in the blender. I used a combo of my diy crème fraîche and buttermilk as the base and I just love it. Greek yogurt (or an all-natural sour cream) would work too, I think. Feel free to play with the amount of herbs and the garlic. Have fun with it, and use the leftovers for dipping all sorts of veggies and anything else you can think of. Heaven.

I really like the chunks of slightly grilled bread in this salad, but you can leave them out and have your bread on the side, if you like. Or omit it from the meal entirely if you don’t “do” bread. If you don’t eat bread, I’d add another form of carbs to this meal: maybe some quinoa or rice or another grain, or some fruit. Too many carbs in the diet can be problematic but I am not really of the opinion that’s it’s healthy to eat very low carb.

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Grilled Eggplant and Cilantro Dip

*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

Grilled Eggplant Dip | Healthy Green Kitchen

Since partnering up with California Endive Farms last year, I have enjoyed more than my fair share of endive. I love having a constant supply in the refrigerator, especially in the winter and early spring when my own garden is sleeping. I have showcased a few different cooked endive recipes here on the blog (such as this one and this one), but I also really love endive raw. It is great in salads (like this and this), and the leaves are the perfect receptacle for filling with all sorts of delicious and healthy dips.

This Grilled Eggplant and Cilantro dip was inspired by the recipe for Charred Eggplant with Chile Sauce and Tahini that I found in the May 2013 issue of Saveur magazine. It’s incredibly easy to make and it’s tasty as part of an appetizer spread (shown here with endive leaves, pita chips, and some walnuts). It’s also great in place of more typical condiments in a sandwich.

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Baked Endive with Anchovies and Thyme

Baked Endive with Herbs from Healthy Green Kitchen

*Disclosure: I am so pleased to be working with the wonderful folks from California Endive Farms again. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you in the coming months; all opinions expressed here are 100% mine.

Baked Endive with Herbs from Healthy Green Kitchen

The great thing about being an “endive ambassador” is the seemingly never-ending supply of this healthy vegetable in my refrigerator; I’ve eaten endive all winter long just about everyday and in many, many ways. I love it both raw and cooked, but for different reasons. When it’s raw, endive functions like a bitter green that’s excellent for digestion; when it’s cooked, the bitter flavor mellows so endive makes a palate-pleasing side dish. No matter how you choose to eat it, though, endive is high in vitamins and fiber, but low in calories and carbohydrates; it’s also grown in the USA and is unique because it’s always “in season”.

The preparation of baked endive you see here was adapted from a sweet book I picked up in my local independent book store last weekend: Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden. The original recipe calls for fennel, but I had a hunch endive would work very well in its stead: it did. This recipe also includes anchovies, and I know this may scare some of you a bit, but anchovies in a dish like this are pretty magical. They add a wonderfully salty flavor! I used anchovies from Vital Choice, which are harvested sustainably and contain protein, omega-3 fatty acids, and vitamin D (so this dish quite nutritious). If you don’t want to give the anchovies a try, though, it’s okay to omit them.

For the breadcrumbs, I suggest you use a traditional sourdough loaf (or ciabatta, as recommended in the original recipe). I definitely could have torn mine into smaller pieces, so feel free to do that. If you avoid bread because you eat a low-carb or paleo diet, this dish will be just fine if you leave the breadcrumbs off. If you are gluten free but you like the idea of the breadcrumbs, use your favorite sturdy gluten-free bread.

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Grilled Endive Caprese Salad

Disclosure: This is the last in a series of sponsored posts written by me on behalf of Discover Endive. I have received three complimentary shipments of California endive over the last six months and I have also been compensated for my efforts to promote California endive; all opinions expressed here are 100% mine. We’ve had … Read more