From Better Homes and Gardens

Escarole, a type of endive, is typically used in salads, but it makes a great addition to this hearty one-pot dish.

Sausage, Beans, and Greens

From Fine Cooking Magazine

Grilling the endive on just one side makes for a delicious mix of charred, silky, and crunchy leaves.

Grilled Endive Salad

From Better Homes and Gardens

Curly endive is a salad green with frilly, narrow, dark green leaves. This prickly green adds a pleasantly mild bitter taste to the pizza.

Nutty Endive Pizza with Two Cheeses

From Swanson Broth & Stock

The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.

Sausage and Escarole Soup

From Food & Wine

This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.

Arugula-Endive Salad with Honeyed Pine Nuts

From Better Homes and Gardens

Baked bean traditionalists may be surprised by this cool twist on the classic recipe, but they'll go for its hearty flavor. This recipe is as ideal to transport to a picnic or potluck as it is to serve at home.

Boston Bean Salad

From Vegetarian Times

30 minutes or fewer. This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They're available at many large supermarkets, but if you can't find them, Bartlett or Anjou pears are equally delicious.

Endive, Pear & Walnut Salad with Raspberry Vinaigrette

From Food & Wine

Rajat Parr braises succulent lamb shoulder in Syrah, then adds kalamata olives and dried sour cherries that he's soaked in red wine. The unusual combination makes the sauce deliciously sweet and savory.

Syrah-Braised Lamb with Olives, Cherries, and Endives

From Better Homes and Gardens

This vegetable appetizer adds a colorful note to your holiday spread. Save the artichoke marinade to infuse the veggie caviar with tangy flavor.

Endive Leaves with Artichoke Caviar

From Better Homes and Gardens

You can enjoy a pasta dinner even when you're not in the mood to cook. Break up no-boil lasagna noodles and cover with boiling water for 10 minutes. They're great in this main-dish pasta salad.

Chicken and Cheddar Pasta Toss

From Better Homes and Gardens

Granny Smith apples add a sweet crispness to this light and healthy salad with zesty lemon flavors. Grapes and Belgian endive bring special taste to this fresh side dish recipe.

Spring Waldorf Salad

From Fine Cooking Magazine

Endive Spears with Sweet Potato, Bacon & Chives

From Fine Cooking Magazine

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.

Forty Shades of Green Salad

From Better Homes and Gardens

Pears and crunchy walnuts make this quick-to-make green endive salad company special.

Pear & Endive Salad with Honey Vinaigrette

From Better Homes and Gardens

This grilled side dish works well with chicken, but could also work as a light main dish.

Grilled Endive with Prosciutto

From Food & Wine

Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.

Caesar Salad Spears

From Family Circle

With an impressive assortment of grilled vegetables, this side dish takes center stage. Romesco sauce, a blend of grilled tomatoes and ground almonds, provides a perfect accent.

Vegetables with Romesco Sauce

From Fine Cooking Magazine

Quick Chicken Saute with Walnuts, Curly Endive & Orange Pan Sauce

From Food & Wine

Bitter produce like endives, radicchio and kumquats are in peak season in winter.

Winter Greens Salad

From Better Homes and Gardens

Enjoy asparagus, the treasured spring vegetable, in this main-dish salad. The sophisticated presentation makes this salad great for lunch parties, but it's so easy to prepare, you can have it for a weeknight meal.

Shrimp Salad with Raspberry Vinaigrette

From EatingWell

This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's lighter, leaner and just as tasty. You can cut down on the salt by parboiling the bacon for 1 minute before dicing. A poached egg nestled into the greens completes the dish--and turns it into a substantial brunch or supper.

Light Salade aux Lardons

From Food & Wine

Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.

Herb-and-Endive Salad with Creamy Lime Dressing

From EatingWell

The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.

Thai Beef Salad

From EatingWell

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.

Roasted Apple & Cheddar Salad

From EatingWell

Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.

Watercress & Endive Salad