ENDIVE SLAW
Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the vinegar and olive oil until smooth. Add salt and pepper to taste. Set aside.
- Cut endive lengthwise into 1/8- to 1/4-inch-wide pieces. Transfer to a medium bowl. Cut pepper lengthwise into 1/8-inch-wide pieces. Transfer to bowl with endive. Just before serving, toss endive mixture with reserved vinaigrette. Top with tarragon and pomegranate seeds.
CELERY-ENDIVE SLAW
Add a tangy contrast to your meal with our crisp slaw of celery and endive.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Cut celery into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips. Halve each endive lengthwise, cut out core, and slice each half lengthwise into 1/8-inch-thick strips.
- Whisk together blue cheese, vinegar, 1/8 teaspoon salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified.
- Toss celery and endive with dressing; season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and blue cheese.
TRADITIONAL COLESLAW
Steps:
- Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.
MARTHA STEWART'S CELERY-ENDIVE SLAW
Categories Side
Number Of Ingredients 7
Steps:
- 1. Cut celery into 3-inch pieces, and then slice each piece lenghtwise into 1/8-inch thick strips. Halve each endive lengthwise, cut out core, and then slice each half lenghtwise into 1/8-inch strips. 2. Whisk together bleu cheese, vinegar, 1/8 teaspoon sald, and the pepper in a large bowl. Add oil in a slow, stead stream, whisking until emulsified. 3. Toss celery and endives with dressing, and season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and bleu cheese.
CELERIAC SLAW
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline, if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water, and set aside.
- Peel celery and slice on an angle as thinly as possible. Set aside.
- In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs, and process until coarsely chopped, about 5 seconds.
- Combine celeriac and celery in a bowl, and toss with dressing.
RADICCHIO AND ENDIVE SLAW
Steps:
- Halve and core radicchio, and thinly slice lengthwise. Trim off the ends of the endives; halve crosswise, and thinly slice lengthwise.
- In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Add radicchio and endive; toss to coat, and serve.
MARTHA'S CAULIFLOWER GRATIN WITH ENDIVE
I saw this on Martha Stewarts show and it looked awesome. I am posting before I make it to get nutritional info!UPDATE: I made this and it was awesome! I didn't take a picture because I took it to a dinner for the 2nd half cooking! The endive was succulent! I would make this again for sure!
Provided by Kiwiwife
Categories Cauliflower
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°, with rack in lower third.
- Butter a 1 1/2-quart, deep, wide oven proof dish.
- Put endive in bottom of dish.
- Arrange pasta or couscous over endive.
- Top with cauliflower.
- Melt butter in a medium saucepan over medium heat; whisk in flour.
- Reduce heat to medium-low.
- Cook, stirring, 2 minutes.
- Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes.
- Remove from heat.
- Whisk in marjoram, salt, black pepper, and cayenne.
- Whisk in Gruyère until smooth.
- Pour over cauliflower.
- Sprinkle with breadcrumbs.
- Set dish on a baking sheet.
- Bake 30 minutes.
- Sprinkle with Parmesan.
- Reduce temperature to 350°; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.)
- Transfer to a wire rack; let cool 10 minutes before serving.
Nutrition Facts : Calories 473.6, Fat 23.9, SaturatedFat 14.1, Cholesterol 75.4, Sodium 638.4, Carbohydrate 42.2, Fiber 10.6, Sugar 5.8, Protein 25.7
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