Best Pirat FrisÉe Endive Salad With Beets Fennel And Caramelized Leeks Recipes

FENNEL AND ENDIVE SALAD WITH ROSE VINAIGRETTE

Steps:

• Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
• Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
• In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

FRISEE SALAD WITH PEARS, BLUE CHEESE, AND PORT VINAIGRETTE

Steps:

• Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.
• In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately.

FENNEL, FRISéE, AND ESCAROLE SALAD

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

Steps:

• Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
• Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

BEET AND ENDIVE SALAD WITH WALNUTS

Steps:

• Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
• Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

BEET AND FENNEL SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
• Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
• Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
• Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

CARAMELIZED ENDIVES WITH CRèME FRAîCHE

Steps:

• Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
• Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
• Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
• Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
• In a small bowl, combine tarragon, chives and parsley.
• Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.

PIRAT & FRISÉE ENDIVE SALAD WITH BEETS, FENNEL, AND CARAMELIZED LEEKS.

Steps:

• Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool. Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife. Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified. Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired