Curly Endive With Citrus Vinaigrette Food

ENDIVE, ORANGE AND ROQUEFORT SALAD

Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

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.

ROASTED BEETS WITH CITRUS AND CURLY ENDIVE

Roasted Beets with Citrus and Curly Endive image

This salad boasts sweet, sour, savory, and bitter flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

1 pound golden or red beets, trimmed and scrubbed
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 oranges, 2 blood and 2 navel if possible
4 pixie tangerines or clementines, or 2 tangerines
1/4 cup freshly squeezed orange juice
1 teaspoon white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons black-olive paste
1 small head frisee (10 ounces), washed and dried
1 small head curly endive (10 ounces), washed and dried
1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly
1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed
1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds
1/4 cup flat-leaf parsley, medium chopped

Steps:

Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.

CURLY ENDIVE WITH CITRUS VINAIGRETTE

Curly Endive with Citrus Vinaigrette image

Serve this bright and acidic salad with a hearty soup.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 3

Ingredients

1 large head of curly endive, washed, dried, and torn into bite-size pieces
3/4 cup Tangy Citrus Vinaigrette
Kosher salt and freshly ground black pepper

Steps:

In a large salad bowl, place the endive. Drizzle the vinaigrette over the greens and toss to coat. Season to taste with salt and pepper.

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