Best Endive Blood Orange And Hazelnut Salad Recipes

ENDIVE, ORANGE AND ROQUEFORT SALAD

Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

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 AND FRISEE SALAD WITH ORANGES

Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Steps:

Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams

ENDIVE, BLOOD ORANGE AND HAZELNUT SALAD

Endive, Blood Orange and Hazelnut Salad image

Make and share this Endive, Blood Orange and Hazelnut Salad recipe from Food.com.

Provided by Darkhunter

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 large blood oranges
2 heads Belgian endive, torn into bite size
1 bunch watercress, torn into sprigs
1 small red pepper, seeded and sliced into thin rings
4 ounces plain yogurt or 4 ounces Greek yogurt
1 ounce hazelnuts, toasted and skins rubbed off, chopped

Steps:

Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.

Nutrition Facts : Calories 397.6, Fat 12.2, SaturatedFat 2.2, Cholesterol 8, Sodium 146.9, Carbohydrate 68, Fiber 26.9, Sugar 40.7, Protein 14.8