New Appetizer: Mediterranean Endive Boat
Mixed greens are the harvest of the month for May. Spring is the perfect time to add mixed greens to your plate and palate. You can harvest, or buy mixed greens at farmer’s markets and grocery stores. In Vermont, you can find many different varieties of greens that are grown locally.
The History of Mixed Green
The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine, and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient Greeks and Romans.That being said, the use of mixed greens in their young and tender form as we know them today began in Provence, France as mesclun.
In the region of Provence, mixed greens are a common accompaniment to a meal. They can be served with dressing or as-is on the plate as a side. Either way, their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil.
Whether you are growing or buying, mixed greens provide a healthy dose of vitamin A, vitamin C, vitamin K, and folate and potassium. These mixed greens may also contribute some calcium and iron. Blends with more spinach may provide more protein.
Storing Mixed Greens
For your greens to stay fresh, put greens in a large plastic or glass storage container. For the best freshness, lay a moistened paper towel over the greens before closing. This ensures that the greens will keep for a little longer and will avoid shriveling as they dry out. It is best to eat them within a few days of purchasing or harvesting.
Mediterranean Endive Boats
- 1/3 sun-dried tomatoes, chopped
- 2/3 cup chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- 1/4 cup feta, crumbled
- 2 tbsp balsamic reduction
- 3 leaves basil, chopped
- In medium bowl, mix together the sun-dried tomatoes, chickpeas, and extra virgin olive oil.
- Cut the bottom of the endive and pull apart the leaves. Mine made around eight big boaty leaves.
- Place your leaves on the serving dish, and fill them with the chickpea mixture.
- Crumble the feta on top.
- Finally, top with balsamic reduction drizzle and some chopped basil.