Endive And Radish Salad Food

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO

Blue-Cheese Steak and Endive Salad for Two image

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Provided by Colu Henry

Categories dinner, steaks and chops, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, slightly softened
2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1 tablespoon finely chopped shallot
3/4 to 1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil
Flaky salt (optional)
2 Belgian endives, leaves separated
4 to 5 thinly sliced radishes, a variety of colors if you can find them
1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup)
2 tablespoons good quality white-wine vinegar
1/4 teaspoon orange zest
1 tablespoon plus 1 teaspoon olive oil
1/4 cup Italian parsley leaves, torn
1 tablespoon chives, cut on an angle into 1/2-inch pieces
1 tablespoon roughly chopped tarragon

Steps:

In a small bowl, stir together butter, blue cheese and shallot, and set aside.
Season steaks well with salt and pepper on both sides and set aside.
Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams

ENDIVE AND BLUE CHEESE SALAD

Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

BELGIAN ENDIVE, ORANGE AND DATE SALAD

Belgian Endive, Orange and Date Salad image

From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.

Provided by COOKGIRl

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
2 tablespoons freshly squeezed orange juice
2 teaspoons honey, softened to whisk easier
1/2 teaspoon rose water, to taste (optional)
1 teaspoon grated orange zest
salt & freshly ground black pepper, to taste
6 radishes, thinly sliced (about 1/2 cup)
2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
2 stalks celery, with the leaves (read *Note below)
6 medjool dates, pitted and slivered (read Tip below)
1/4 cup roasted pistachios (changed from pecans)
16 fresh mint leaves (fresh only!)

Steps:

*Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
For the dressing, whisk all of the ingredients in a small bowl.
To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

Nutrition Facts : Calories 217.1, Fat 7.9, SaturatedFat 1.1, Sodium 136.8, Carbohydrate 34.9, Fiber 15.6, Sugar 12.3, Protein 7.6

ENDIVE, RADICCHIO AND WALNUT SALAD

Endive, Radicchio and Walnut Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 Belgian endives (10 ounces), washed
1 small head radicchio (5 ounces), washed
2 carrots (6 ounces), peeled and shredded (1 1/2 cups)
1/2 cup walnut pieces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons virgin olive oil

Steps:

Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.

ENDIVE AND GORGONZOLA SALAD

Endive and Gorgonzola Salad image

Categories Salad Fruit Side Quick & Easy Blue Cheese Apple Walnut Fall Healthy Endive Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

Steps:

Preheat oven to 350°F.
In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.