Best Roast Beef And Endive Salad Recipes

13 BEST WAYS TO COOK WITH ENDIVES

13 Best Ways to Cook with Endives image

Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.

Provided by insanelygood

Number Of Ingredients 13

Ingredients

Endive Salad with Parmesan and Orange
Endive Roquefort Salad
Braised Belgian Endives
Stuffed Endive Appetizer with Blue Cheese and Apple
Endive, Citrus, and Avocado Salad
Belgian Endive Soup
Endive, Walnut, and Grape Salad
Belgian Endive and Ham Gratin (Endives au Jambon)
Roasted Endive with Walnut Vinaigrette
Endive Boats with Pear, Blue Cheese, and Shallot Vinaigrette
Pear, Walnut, and Endive Appetizer Bites
Black Bean Salad Stuffed Endive
Fall Abundance Endive Salad with Crispy Chickpeas

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an endive recipe in 30 minutes or less!

Nutrition Facts :

ROAST BEEF AND ENDIVE SALAD

Roast Beef and Endive Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

Steps:

Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes. Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.
Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into 1 1/2-by- 1/4-inch sticks. Slice each head of endive lengthwise into 6 spears. Transfer the beef, cheese and endive to a large bowl.
Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper. Whisk until combined. Drizzle in the olive oil, whisking until blended. Stir in the cornichons. Add the dressing to the bowl with the roast beef and toss. Divide among plates and top with the walnuts.

Nutrition Facts : Calories 623, Fat 52 grams, SaturatedFat 12 grams, Cholesterol 84 milligrams, Sodium 1,002 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 32 grams

RUSSIAN ROAST BEEF SALAD

Russian Roast Beef Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 slices marble rye bread, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup ketchup
1/2 cup mayonnaise
1/4 cup finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins
1 small head Boston lettuce, torn into bite-size pieces
1 small head iceberg lettuce, torn into bite-size pieces
1 bunch scallions, sliced
1/2 English cucumber, cut into 1/2-inch pieces
3/4 pound deli-sliced roast beef, cut into strips
1/4 pound deli-sliced jarlsberg cheese, cut into strips
1 cup shredded red cabbage

Steps:

Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.
Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.
Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.

Nutrition Facts : Calories 683, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 92 milligrams, Sodium 1,063 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 38 grams

RED CABBAGE-ENDIVE SALAD

Red Cabbage-Endive Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

1/2 cup walnuts
1 medium shallot, minced
1 small head red cabbage, shredded
Kosher salt
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 cup creme fraiche or heavy cream
2 stalks celery, thinly sliced
3 heads endive, trimmed

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes. Soak the shallot in cold water, 10 minutes, then drain and rinse. Toss the cabbage with 1 teaspoon salt in a large bowl.
Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl. Gradually whisk in the olive oil, then the creme fraiche. Stir in the celery and shallots. Add to the cabbage and toss. Cover and chill at least 30 minutes or up to 6 hours. Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper. Sprinkle with the nuts.