Planasa, in Spain and CVS in California use the same methods of cultivation for endive. The roots are first grown in open fields and then taken to dark rooms where the growth process continues using a method of hydroponics. Finally the endive is distributed to markets throughout the year.
As leaders in our field, we assure our clients of year-round product freshness by means of sophisticated systems of root conservation, production, transportation and distribution.
Tuna and endives salad
Duck jam salad with endives
Endives with smoked roman salmon
Endives in nut oil salad
Endive cake
Endive salad with tropical fruits
Endive salad with prawns, avocado and radish sauce
Endive salad with Cabrales cheese
Endives with smoked Salmon
Stuffed endives with codfish and prawn tails
Tuna and endives salad
Ingredients for four people:
3 Endives
300 g Tomatoes
Pepper and salt*
Thon belly
Preparation:
We strip endive leaves. We peel tomatoes and we cut them in thick Julienne.
Presentation:
In a plate we put the leaves circle-shaped and we add the tomatoes Julienne. We add pepper and salt and we cover the mixture with tuna.
Note: It is important to pour olive oil or tuna oil over the salad
* Necessary quantity
Duck jam salad with endives
Ingredients for four people:
4 Endives
100 g Duck jam (thin sliced)
200 g Entire peeled tomatoes
200 g Pineapple
200 g Melon
2 cl Olive oil
Half lemon
Pepper and salt*
Preparation:
We reserve the biggest endive leaves. The rest of endive leaves, pineapple, tomatoes, melon and duck jam are cut in square pieces. We put the mixture in a glass or wooden bowl and we add olive oil, lemon juice, pepper and salt.
Presentation:
In a plate we put endive leaves circle-shaped and in the middle we put the ingredients. Duck jam should be thinly sliced.
* Necessary quantity
Endives with smoked roman salmon
Ingredients for four people:
40 Endive leaves
200 g Smoked salmon
2 Eggs
1 Lemon
Flour*
Oil*
Pepper and Salt*
Preparation:
We cut the smoked salmon in strips (1 cm wide) and we put on squashed endive leaves. We cover these endive leaves with other leaves, we add white pepper and salt and we muffle with flour and beaten egg. We fry it at medium fire. Once fried, we take away the oil with a dishcloth or paper napkin.
Presentation:
In a plate and with a piece of lemon crown-shaped.
N.B.: Dish recommended for appetizer.
* Necessary quantity
Endives in nut oil salad
Ingredients for four people:
4 Endives
200 g Carrots (grated in Julienne)
200 g Celery (grated in Julienne)
300 g Tomatoes peeled, cut in pieces
40 g Dried fig (grated in Julienne)
8 Dried figs
40 g Nuts
200 g Pineapple cut in pieces
0,2 dl Nuts oil
Pepper and salt*
Preparation:
We reserve four big endive leaves for each person and we cut the rest in Julienne. In a recipient we mix carrots, celery, endives, tomatoes, nuts, pineapple and dried figs grated in Julienne. Then we add nuts oil, salt and pepper.
Presentation:
In a plate for each person, we put four endive leaves forming a semi-circle. We complete the circle with figs cut in half and leaving inside fig parts at sight to decorate. In the middle of the circle, we put the salad mixture with the nuts on top.
* Necessary quantity
Endive cake
Ingredients for four people:
6 Medium endives
100 g Flour
100 g Butter
4 Eggs
100 g Grated cheese
50 g Roquefort cheese
1 cl Liquid cream
Pepper and salt*
Preparation of dough (to cover the mould):
We put on the table in volcano-shaped, flour, one egg, a pinch of salt, and butter pieces.
We slightly knead the ingredients until obtain a thickened dough. Then, we leave it reposing for half an hour, covered with a dishcloth in order to avoid any crust.
Then we extend it with a roller, as thin as possible without breaking it. Then we cover with this dough the cake mould; we prick it with a fork several times and we boil it for 10 minutes at medium oven.
Cake:
Endives are boiled in water with salt for 5 minutes, then well dripped and put in the cake. We beat the eggs, adding Roquefort cheese, grated cheese, cream, salt and pepper. We put this mixture on the top of the endives, and we cook it at medium oven, till the cake is curdled.
Presentation:
It is possible to eat cold or heat, cut into triangles and decorated with endive leaves.
* Necessary quantity
Endive salad with tropical fruits
Ingredients for four people:
4 Endives
1 Mango
2 Kiwi
8 Strawberries
50 g Pineapple
1 dl Olive oil
0,5 cl Jerez vinegar
300 g Soft mustard
Pepper and salt*
Half lemon
Preparation:
We peel fruit and cut endives in quarters, put them in a plate decorating it and then, we cover the salad with the sauce a few time before eating.
Sauce:
In a glass or wooden bowl we put salt, mustard and lemon juice. We beat it with a fork in order to dissolve salt with mustard and immediately we add slowly oil and vinegar.
* Necessary quantity
Endive salad with prawns, avocado and radish sauce
Ingredients for four people:
6 endives
2 avocados
400 g prawns Tails
100 g radishes
2 dl liquid cream
Salt and pepper*
Mujol caviar
Preparation:
We cut the endives in quarts and put them in one side of the plate. In the other side, we put the avocados sliced in fan-shapped, and in laterals we put shelled and boiled prawns tails. In the middle of the plate we put radishes sauce.
Radishes sauce:
Clean radishes are triturated very fine in the mixer. Then we add the liquid cream slowly, pepper and salt.
Note: It is also possible to prepare a pink sauce and decorate it with caviar.
* Necessary quantity
arriba
Endive salad with Cabrales cheese
Ingredients for four people:
8 Endives
800 g Cabrales cheese
400 g Chopped onion
2 Eggs
100 g Butter
1 cl Liquid cream
1 cl White wine
1 cl Chicken stock
Salt and white pepper*
Preparation:
The endives are boiled in salted water for 8 minutes, and well dripped.
In a recipient, are cooked onion and butter, we add white wine, "cabrales" cheese and stock. This is boiled for 3 minutes. It is corrected of salt and pepper.
We remove it from fire and we add the mixture (egg yolk and half of liquid cream) also as the rest of whipped cream.
We cover the endives, and are glazed in the oven at high temperature.
Presentation:
When endives are glazed, we leave them till they have a beautiful colour.
Important: Do not boil sauce when we add the mixture. If this happen, the sauce will be cut.
* Necessary quantity
arriba
Endives with smoked Salmon
Ingredients for four people:
8 Endives
100 g Smoked salmon
½ l Milk
40 g Flour
30 g Butter
50 g Grated cheese
Salt, nutmeg, and white pepper*.
Preparation:
We boil endives in salted water for 8 minutes. Then are well dripped and covered with smoked salmon.
We cover the endives with béchamel sauce.
Add grated cheese above them. Then are gratined in the oven at high temperature.
Béchamel sauce:
In a recipient, we thin the butter; add the flour, removed until total mixture.
Separated, we heat the milk (± 60º); we add it slowly to the flour and butter, removing all the time to avoid lumps and grab.
Once prepared, we boil it for about ten minutes. Then, we add salt, white pepper and nutmeg.
* Necessary quantity
Stuffed endives with codfish and prawn tails
Ingredients for four people:
100 g Salted codfish
100 g Prawns
Cardoon mushrooms
40 Big endive leaves
3 Eggs
10 g Chopped onion
1 Garlic clove
1 dl. White wine
Chicken stock
50 g Fried tomatoes
Oil*
Flour*
Pepper and salt*
For the sauce:
200 g Onions
200 g Carrots
400 g Tomatoes
0,03 dl Brandy
0,2 dl Fish stock
Preparation:
Previously, salt is removed from codfish and must be crumbled. Prawns and mushrooms are sliced in small pieces.
Place in a recipient onions, chopped garlic, codfish, prawns and mushrooms are fried slightly. Then we add a pinch of flour, white wine, fried tomatoes and stock.
It must be stiff dough, and when ready we add an egg.
We put endive leaves on the table and are stuffed with a spoon covering them with other leave. Then, are muffled with flour and egg and are fried slowly.
Prawn Sauce:
Prawns' heads are crussed in mortar, fried with onion, carrot, leek and mature tomatoes.
When ready, we add a pinch of flour in order to thick it. It is flamed with brandy and fish stock. When prawns have given off all its flavour, rectify the salt; then triturate very fine. Put this sauce on the dish before the endives.
* Necessary quantity
