Best Smoked Chicken And Gorgonzola Salad In Endive Spears Recipes

Endive & Gorgonzola image

Provided by Ina Garten

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 head Belgian endive
Parsley leaves
4 ounces good creamy Gorgonzola, at room temperature

Steps:

Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

Endive and Gorgonzola Salad image

Yield Serves 4

Number Of Ingredients 9

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

Steps:

Preheat oven to 350°F.
In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

Chicken Salad in Endive Cups image

Provided by Trisha Yearwood

Categories appetizer

Time 3h45m

Yield 12 servings

Number Of Ingredients 12

5 boneless, skinless chicken breasts
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons orange juice
Kosher salt and black pepper
Kosher salt and black pepper
3 cups cooked rice, cooled
1 1/2 cups green grapes, halved
One 13-ounce can pineapple tidbits in juice, drained
1 cup slivered almonds
Endive leaves, for serving

Steps:

Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
Serve chilled in endive cups.