ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
ENDIVE, PEAR, AND ROQUEFORT SALAD
Provided by Ina Garten
Time 15m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT
Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves four
Number Of Ingredients 13
Steps:
- Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
- Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams
ENDIVE, PEAR AND ROQUEFORT SALAD
This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)
Provided by Pianolady
Categories Pears
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Trim off the core end of each head of endive and slice it in half lengthwise.
- Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
- Slowly whisk in the olive oil to make an emulsion.
- Toss the pears with some vinaigrette and place on the endive.
- Drizzle the remaining vinaigrette over the endive leaves to moisten them.
- Crumble the Roquefort onto the endive.
- Sprinkle with walnuts and serve at room temperature.
- Enjoy!
ENDIVE, BEET AND ROQUEFORT SALAD
Categories Salad Vegetarian Quick & Easy Blue Cheese Beet Winter Endive Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
- Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
- Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.
ENDIVE SALAD WITH WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams
CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD
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
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
ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE
Provided by Food Network
Number Of Ingredients 9
Steps:
- To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.
GRAPE, ARUGULA, ENDIVE, AND ROQUEFORT SALAD
Categories Salad Appetizer Side No-Cook Quick & Easy Low Cal Blue Cheese Arugula Summer Endive Grape Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.
MUSHROOM SALAD WITH ENDIVE AND ROQUEFORT CHEESE
The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
- Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.
ENDIVE AND ROQUEFORT SALAD
Steps:
- 1) Arrange the endive leaves on a plate and lay a few mushroom pieces on each. Sprinkle with a little cheese. 2) Use spoon to drizzle with dressing.
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