Best Endives With Oranges And Almonds Recipes

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ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE



Endive With Oranges, Almonds, and Goat Cheese image

I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.

Provided by Ameliahead

Categories     Oranges

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 endives, leaves separated
2 oranges, supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out)
1/4 cup almonds, sliced, toasted
8 ounces goat cheese, crumbled
2 tablespoons chives, chopped
salt
1/4 cup garlic clove
1/2 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon shallot, chopped
salt
pepper

Steps:

  • For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
  • Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
  • Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
  • To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
  • Drizzle with viniagrette and top with chives.
  • Chill before serving or serve immediately.

Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5

EDIVIAS CON BRANA, NARANJAS Y ALMENDRAS ENDIVES WITH ORANGES, ALMONDS AND GOAT CHEESE



Edivias Con Brana, Naranjas y Almendras Endives with Oranges, Almonds and Goat Cheese image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 bunch endive leaves, cored and cleaned
8 tablespoons orange segments
4 tablespoons sliced toasted almonds
8 ounces Spanish goat cheese
2 tablespoons chopped chives
Salt
4 tablespoons Vinagreta de Ajo Tostado, recipe follows
1/4 cup garlic cloves
1/4 cup extra-virgin olive oil, plus 1/2 cup
2 tablespoons sherry vinegar
1 tablespoon chopped shallots
Salt and pepper

Steps:

  • Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.
  • Preheat the oven to 350 degrees F.
  • Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

BRAISED ENDIVES WITH ORANGE, TOASTED ALMONDS AND RICOTTA



Braised Endives With Orange, Toasted Almonds and Ricotta image

This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
6 endives, ends trimmed, halved lengthwise
2 tablespoons sherry vinegar or apple cider vinegar
Salt to taste
1 teaspoon finely chopped chives or mint
2 tablespoons coarsely chopped toasted almonds
1 navel orange
4 tablespoons 2 ounces fresh ricotta cheese
2 teaspoons hazelnut oil or walnut oil (optional)
Coarse sea salt or fleur de sel

Steps:

  • Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
  • Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
  • Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 3 grams

ENDIVES WITH ORANGES



Endives with Oranges image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 endives
2 tablespoons butter
2 tablespoons sugar
2 tablespoons red wine vinegar
1/3 cup red wine
Kosher salt and freshly ground black pepper
2 oranges

Steps:

  • Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.
  • While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.
  • When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

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