Best Red And White Endive Salad Recipes

RED AND WHITE ENDIVE SALAD

Red and White Endive Salad image

This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Provided by Ruth Cousineau

Time 15m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons white-wine or Champagne vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil (preferably French or mild)
1 pound Belgian endives (preferably half red and half white), cut crosswise into 1 1/2-inch pieces and separated
1 1/2 tablespoons finely chopped chervil or flat-leaf parsley
1 tablespoon finely chopped chives

Steps:

Whisk together vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl, then add oil in a slow stream, whisking until combined.
Just before serving, add endives and herbs, tossing to coat.

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

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

Ingredients

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.

BELGIAN ENDIVE SALAD

Belgian Endive Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams