Best Belgian Endive Salad Recipes

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
• Season to taste with salt and pepper.
• Combine endive and apples in medium bowl.
• Pour dressing over; toss to coat.
• Sprinkle cranberries, green onions and walnuts over and serve.

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
• Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.

BELGIAN ENDIVE SALAD

Steps:

• Mix apple, endives and almondds together in a bowl.
• Mix the dressing and pour on salad.
• Toss thoroughly and serve.

BROWN RICE BELGIAN ENDIVE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
• Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.

WARM BELGIAN ENDIVE AND PINE NUT SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
• Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
• In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
• If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

WINTER CITRUS SALAD WITH BELGIAN ENDIVE

Steps:

• Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
• Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
• Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
• Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.

BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD

Steps:

• Cut Belgian endive into 1/4"-wide sections. Discard stem. Remove any thick stems from arugula if necessary. Peel the Asian pear (Optional. I leave the skin on.) and dice into 1/4-1/2" chunks. Transfer lettuce and pear into bowl. Add olive oil, balsamic vinegar, and black pepper. Toss gently.

WATERCRESS AND BELGIAN ENDIVE SALAD

Steps:

• Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.

BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)

Steps:

• In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
• Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

BELGIAN ENDIVE AND BEETROOT SALAD

Steps:

• Mix the sour cream with the mustard and add salt and pepper.
• Combine with the rest of the ingredients.
• Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
• Add some chopped green onion.
• Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

GRUYÈRE CHEESE SOUFFLÉS WITH BELGIAN ENDIVE AND APPLE SALAD

Steps:

• Preheat oven to 400°F. Butter and flour four 1¼-cup soufflé dishes or custard cups. Combine cheese, milk, and flour in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until cheese melts and mixture is smooth. Remove bowl from over water. Cool soufflé base 2 minutes, then whisk in egg yolks, salt, and pepper. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Divide soufflé mixture among prepared dishes. Bake until soufflés are puffed and deep golden on top, about 18 minutes. Serve soufflés immediately with Belgian Endive and Apple Salad alongside.

BELGIAN ENDIVE WITH EGG SALAD

Steps:

• Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
• On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
• In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
• On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

BELGIAN ENDIVE WITH GOLD COAST SHRIMP SALAD

Steps:

• To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot. Bring to a boil over high heat, then decrease the heat to low. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
• Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes. Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl. Place the ice pack in the bowl of broth; move the pack around until the broth is well chilled (drain and add more ice to the bag as needed). Return the heat to high and bring the remaining mixture to a rolling boil. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes. Do not overcook.
• Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process. Set aside.
• To prepare the endive, cut off and discard the root ends. Pull the heads apart one leaf at a time. Arrange the leaves in concentric circles like a flower on a large platter.
• To prepare the salad, peel, devein, and coarsely chop the shrimp. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine. Taste and adjust for seasoning with salt and pepper.
• To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf. Garnish each with a tarragon leaf. Serve immediately.
• making ahead
• The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated. Serve chilled.

GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD WITH PASSION FRUIT VINAIGRETTE

Steps:

• GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD INSTRUCTIONS: * Combine olive oil, chile pepper paste and ground pepper-marinate shrimp for at least one hour. * Grill shrimp on one side for 2 minutes, then turn and finish (1 minute) and set aside. * Mix endive, plums and red onion in a bowl, then add 1 teaspoon of sherry vinegar and 2 tablespoons of olive oil. * Add salt and pepper to taste and mix garnish with chives. * Place shrimp on salad, drizzle on passion fruit vinaigrette. PASSION FRUIT VINAIGRETTE INSTRUCTIONS: * Puree in blender all ingredients except olive oil. * Add olive oil slowly while machine is on-add all of the oil gradually. * Add salt and pepper to taste.

BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD

Steps:

• Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
• Toss endive and blue cheese together.
• Add oil and vinegar dressing.
• Mix.
• Arrange pear slices around the edges of a salad plate and mound salad in the center.
• Season with freshly ground black pepper.

BELGIAN ENDIVE AND GRAIN MUSTARD SALAD

Steps:

• Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.
• In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
• On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

BELGIAN ENDIVE, ORANGE AND DATE SALAD

Steps:

• *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
• Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
• For the dressing, whisk all of the ingredients in a small bowl.
• To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
• Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
• Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

BELGIAN ENDIVE SALAD

Steps:

• Arrange 8 endive leaves artistically on two salad plates.
• Mix remaining ingredients and divide evenly between the 8 leaves.
• Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.