Endive is a leafy vegetable that is not used as often as the more common ones like romaine or spinach, yet packs as many nutrients being high in fiber, folate and vitamins A and K.
While it is known for having a somewhat bitter flavor, this feature is mild for it is signature is being satisfyingly crunchy.
Endive is strong enough to be utilized like a scoop upon which you can place a tasty combination of ingredients–think of it as a naturally healthy finger food.
This recipe, however, calls for the endive to be chopped up and added to the meat to make a salad served as an appetizer or snack. The punch of the mustards with sesame and lemon juice take the dish to a new level of savory, while the leaf of the endive brings in a mild bite.
We also recommend substituting the shrimp with freshly cooked lobster tail cut into pieces.
Serves 4
1 medium vine-ripened tomato
2 tspns sesame seeds
¾ lbs large shrimp (about 16)
4 medium Belgian endives
½ cup house vinaigrette
2 tspns Dijon mustard
2 tspns coarse-grained mustard
2 tspns soy sauce
1 tspn fresh lemon juice
Fine sea salt
Freshly ground white pepper to taste
1 tbsp corn oil
2 tbsps thinly sliced fresh cilantro leaves
Peel and seed tomato and cut into ¼ inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
Trim top 1 ¼ inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.
- Gourmet, July 1998
