It’s absolutely pronounced “on-deev.” It’s also absolutely one of the fastest ways to add something refreshing and light to a table full of party-friendly finger foods. See that dirty plate? It’s messy because a lot of these suckers had been gobbled up before they got their photo opp.
It only takes a few minutes to make a plateful of these appetizers. They’re creamy, crunchy, and fresh all at once. No exact measurements here – it would be a waste of time to scale out the ingredients in these handheld salads. Just eyeball it, taste the first one you make, and adjust from there.
Handy Endive and Orange Salads
Toast some walnuts and let them cool down. If you’re using walnut halves, give them a rough chop so that they’re less enormous. Cut the rind and pith off of a few oranges. Supreme the oranges, if you’re feeling fancy, and cut each segment into bite-sized pieces. Wash up a couple bulbs of endive and carefully tear off the outer leaves. If you’re rough with it, the leaves might crack in the center instead of separating at the root, so wear your kid gloves, okay? Arrange the leaves on a platter. Fill each leaf with a few bits of juicy orange, a sprinkling of crunchy nuts, a few small plops of goat cheese, a sprinkling of fresh minced chives, and a bit of kosher salt and freshly cracked pepper. Lightly drizzle with extra virgin olive oil or grapeseed oil to finish them off.