ENDIVE, ORANGE & ROQUEFORT SALAD
Provided by Ina Garten
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
ARUGULA AND ENDIVE SALAD WITH ORANGES
This salad combines bitter and spicy lettuces with the sweetness of winter oranges and the tart flavor of red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 4 g, Protein 3 g
ARUGULA, RADICCHIO AND PARMESAN SALAD
Steps:
- Place the arugula, radicchio and endive in a medium bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.
ENDIVE, ARUGULA AND ORANGE SALAD
Categories Salad No-Cook Vegetarian Orange Walnut Arugula Spring Summer Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
- Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
- Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE
Provided by Food Network
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
- In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).
- In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
- Yield: about 1/2 cup dressing
ARUGULA ENDIVE, AND ORANGE SALAD
Steps:
- In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
- preparing the oranges
- Slice off both ends of an orange. Following the curve of the fruit, cut away peel and white pith. Cut orange into quarters lengthwise, then, working over a bowl to catch the juice, slice sections thinly crosswise. Remove and discard seeds.
- nutrition information
- (Per Serving)
- Calories: 82
- Fat: 4.3g (0.6g Saturated Fat)
- Protein: 3.4g
- Carbohydrates: 9.9g
- Fiber: 4g
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
ARUGULA AND ENDIVE SALAD
Provided by Trish Hall
Categories salads and dressings
Time 20m
Yield Six servings
Number Of Ingredients 7
Steps:
- Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
- Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
- Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
- Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams
BABY ARUGULA, ENDIVE AND RADICCHIO SALAD
This salad throws together quickly in the same bowl where you mix the dressing. Tastes great with Italian dishes. I saw Martha Stewart make this on one of her shows and have been making it ever since. The orange juice adds a nice flavor.
Provided by Trisha W
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
- Add the chopped endive, radicchio and baby arugula leaves and toss.
- Serve with an Italian Pasta.
Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 14.8, Fiber 8.4, Sugar 6.5, Protein 3.4
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ENDIVE, ARUGULA AND ORANGE SALAD RECIPE — THE MOM100
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Cuisine American, MediterraneanTotal Time 15 minsCategory SaladCalories 200 per serving
- Peel the oranges and use a small sharp knife to remove the white pith from the entire outside of the orange. Cut the orange crosswise into 1/4-inch slices, then cut each of the slices into 4 quarters. Remove any seeds, taking care to leave the pieces intact and in a nice shape.
- In a small container or bowl combine the vinegar, olive oil, shallots, mustard, and salt and pepper.
- In a large serving bowl combine the arugula and endive and olives if using. Add the dressing and toss to combine. Add the orange pieces and gently toss again to combine.
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