Belgian Endive And Grain Mustard Salad Food
BELGIAN ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
BELGIAN ENDIVE AND GRAIN MUSTARD SALAD
This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it's all tarted up with a citrusy dressing. It's easy, and delicious.
Provided by Nigella Lawson
Categories easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.
- In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
- On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 115 milligrams, Sugar 2 grams, TransFat 0 grams
ENDIVE AND GRAINY MUSTARD SALAD
A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.
- Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.
- Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.
BELGIAN ENDIVE AND BEETROOT SALAD
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.
Provided by PetsRus
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the sour cream with the mustard and add salt and pepper.
- Combine with the rest of the ingredients.
- Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
- Add some chopped green onion.
- Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)
Provided by Lidia Matticchio Bastianich
Categories Salad Leafy Green Nut Appetizer Quick & Easy Apple Tree Nut Walnut Fall Healthy Endive Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
- Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE
This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
BELGIAN ENDIVE WITH EGG SALAD
Categories Egg Cocktail Party Low Carb Quick & Easy Buffet Shrimp Endive Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 7
Steps:
- Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
- Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
- On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)
BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE
Provided by Susanna Foo
Categories Cheese Fruit Garlic Leafy Green Mustard Side Thanksgiving Spinach Fall Persimmon Endive Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
- In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
- On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD
This hearty yet light grain salad incorporates lots of yummy early fall flavors and is a great use of underrated ancient grains like barley and buckwheat. I love the touch of bitterness from the endive contrasted with the sweetness of the grapes and cranberries. This makes enough for two lunch-sized servings or four smaller side dishes.
Provided by Diana Moutsopoulos
Categories Grain Salads
Time 10m
Yield 2
Number Of Ingredients 13
Steps:
- Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.
Nutrition Facts : Calories 802.6 calories, Carbohydrate 121.8 g, Cholesterol 52.5 mg, Fat 23.2 g, Fiber 30.9 g, Protein 40 g, SaturatedFat 4.3 g, Sodium 168.9 mg, Sugar 12 g
BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE
This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999.
Provided by Bev I Am
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
- Season to taste with salt and pepper.
- Combine endive and apples in medium bowl.
- Pour dressing over; toss to coat.
- Sprinkle cranberries, green onions and walnuts over and serve.
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