Belgian Endive And Walnut Salad Insalata Belga E Noci Food

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BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)



Belgian Endive and Walnut Salad (Insalata Belga e Noci) image

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

3 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
2 apples, skin on, cored, sliced into thin half-moons
1/2 cup walnut pieces, toasted and chopped

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.

BELGIAN ENDIVE SALAD



Belgian Endive Salad image

This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 large Belgian endive, cleaned and leaves separated
1 large tomatoes, washed and chopped
4 tablespoons sweet onions, chopped
2 jalapeno peppers, finely chopped
3 tablespoons cilantro, chopped
2 teaspoons fresh lemon juice

Steps:

  • Arrange 8 endive leaves artistically on two salad plates.
  • Mix remaining ingredients and divide evenly between the 8 leaves.
  • Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.

Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.2, Sodium 62.5, Carbohydrate 15.5, Fiber 9.8, Sugar 4.5, Protein 4.4

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE



Belgian Endive and Apple Salad With Cranberry Vinaigrette image

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

2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons frozen cranberry juice concentrate, thawed
1 tablespoon white wine vinegar
3 heads Belgian endive, thinly sliced crosswise
2 apples, unpeeled, cored, chopped (Red Delicious or Fuji work best)
1/2 cup chopped fresh cranberries (could use dried)
1/4 cup thinly sliced green onion
1/4 cup walnuts, toasted, coarsely chopped

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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