Classic Endive Salad Food

CURLY ENDIVE SALAD

Steps:

• In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
• Voila!

WARM ENDIVE SALAD

Steps:

• Preheat grill pan or large nonstick skillet over medium high heat.
• Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

ENDIVE SALAD

Steps:

• Snap the chicory or endive leaves apart, wash well, then spin dry.
• Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated.
• Remove from the heat and set aside to cool.
• For the dressing, peel the garlic and chop as finely as you can along with the anchovy.
• Put in a bowl with a good pinch of sea salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice.
• Taste to check the seasoning, then pick and finely chop the herbs and add them too.
• Cut the apple into matchsticks, and toss through the dressing with the endive and cooled walnuts.

CRUNCHY ENDIVE SALAD

Steps:

• In a bowl, whisk together vinegar and mustard. Whisk, gradually adding oil until combined; season with salt and pepper. Add endive to bowl; toss with vinaigrette.

ENDIVE SALAD

Steps:

• Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

BELGIAN ENDIVE SALAD

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.

ENDIVE SALAD WITH LEMON VINAIGRETTE

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

CURLY ENDIVE SALAD

Steps:

• In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

ENDIVE AND LETTUCE SALAD WITH PEPPER DRESSING

Steps:

• Combine endive, lettuce, green onions and mushrooms.
• Combine dressing ingredients and mix well.
• Pour over salad and toss to mix.