Chicory And Endive Salad With Spicy Butter Toasted Walnuts Food

CHICORY AND ENDIVE SALAD WITH SPICY BUTTER-TOASTED WALNUTS

Steps:

• In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.
• Cut endive crosswise into thin slices and in a bowl toss with chicory, nuts, lemon juice, oil, and salt and pepper to taste.

ENDIVE AND CHICORY SALAD WITH GRAINY MUSTARD VINAIGRETTE

Steps:

• Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
• Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
• Just before serving, toss greens with vinaigrette.

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD

Steps:

• To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
• Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
• Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
• To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
• Take off the heat & cool.
• Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
• Separate the leaves gently and wash again if necessary.
• Place the leaves into an attractive flat dish or on to a serving platter.
• Crumble over the blue cheese & pour over the dressing.
• Scatter the toasted walnuts over the top & serve immediately with crusty bread.

CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• Coarsely chop walnuts and spread on a baking sheet.
• Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
• To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
• Core and slice pear.
• Place chicory and pear in a large salad bowl.
• Toss with vinaigrette until leaves are shiny.
• Scatter with walnuts and serve right away.

ENDIVE SALAD WITH WALNUTS

Steps:

• Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.