Best Grapefruit Endive And Arugula Salad Recipes

Endive Salad with Grapefruit Dressing image

Provided by Food Network

Time 25m

Yield 2 servings of salad (plus extra vinaigrette)

Number Of Ingredients 10

1/4 cup raw cashews
Kosher salt
1 1/2 pink grapefruits
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon pure vanilla extract
1/4 cup extra-virgin olive oil
1 head yellow endive, leaves separated
1 head red endive (or small head radicchio), leaves separated

Steps:

Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.

Arugula Endive Salad with White Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

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.

Arugula Salad with Toasted Pine Nuts and Fresh Grapefruit in a Citrus Agave Vinaigrette image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
1/4 cup grapefruit juice
1 (5-ounce) bag baby arugula
1/2 cup pine nuts, toasted
1 large grapefruit, segmented
Sea salt and freshly ground black pepper

Steps:

To make the dressing: Blend the oil, vinegar, agave, and 1/4 cup grapefruit juice until combined. Adjust the proportions, to taste. Toss the arugula with the dressing and pine nuts, then season with salt and pepper. Top the salad with grapefruit segments.