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, ESCAROLE AND APPLE SALAD WITH WHITE WINE VINAIGRETTE
Categories Salad Appetizer Quick & Easy Parmesan Apple Pecan Celery Arugula White Wine Spring Endive Escarole Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
- Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.
ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette:
- Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
- For the salad:
- In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE
Provided by Marc Murphy
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
- In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
- For the escarole: Preheat a grill on medium heat.
- Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
- For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
- Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.
FRISéE, ESCAROLE, AND ENDIVE SALAD
When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.
ENDIVE AND APPLE SALAD WITH SPICED WALNUTS
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
- Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
- Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
- Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 54 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 25 grams
APPLE, WALNUT, AND ENDIVE SALAD
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
- In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
- Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.
Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
Provided by Paul Grimes
Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Grate 1 teaspoon zest from 1 orange and reserve.
- Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
- Add escarole, endive, and orange segments to vinaigrette and gently toss.
ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
- In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.
Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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