Best Chicory And Endive Salad With Spicy Butter Toasted Walnuts Recipes

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD

Chicory-Endive Roquefort and Walnut Salad image

We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.

Provided by French Tart

Categories Salad Dressings

Time 10m

Yield 6-10 serving(s)

Number Of Ingredients 10

Ingredients

3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
Take off the heat & cool.
Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
Separate the leaves gently and wash again if necessary.
Place the leaves into an attractive flat dish or on to a serving platter.
Crumble over the blue cheese & pour over the dressing.
Scatter the toasted walnuts over the top & serve immediately with crusty bread.

Nutrition Facts : Calories 313.1, Fat 30.1, SaturatedFat 7.7, Cholesterol 25.5, Sodium 531.9, Carbohydrate 4.3, Fiber 1.3, Sugar 1.3, Protein 9.1

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Blue Cheese, Walnut, and Chicory Salad image

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories Salad Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

Steps:

Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

CHICORY AND ENDIVE SALAD WITH SPICY BUTTER-TOASTED WALNUTS

Chicory and Endive Salad with Spicy Butter-Toasted Walnuts image

Categories Salad Citrus Leafy Green Nut Quick & Easy Low/No Sugar Winter Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/2 cup chopped walnuts
1 tablespoon unsalted butter
1/8 teaspoon cayenne
1 small Belgian endive
4 cups chopped chicory (curly endive; about 1/2 head)
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil

Steps:

In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.
Cut endive crosswise into thin slices and in a bowl toss with chicory, nuts, lemon juice, oil, and salt and pepper to taste.