Endive Finger Salads Food

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.

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.

WINTER ENDIVE SALAD

Steps:

• Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
• Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.

RADICCHIO AND ENDIVE SALAD

Steps:

• In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
• Add radicchio and endive; Toss to Coat
• Serve.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
• Sprinkle salad with pecans, cranberries, and blue cheese.

MEDITERRANEAN ENDIVE BOATS

Steps:

• Combine the olives, tomatoes, artichokes, garlic and basil in a bowl.
• Add olive oil and vinegar, salt and pepper, and toss with olive and tomato mixture.
• Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture, top with feta crumbles and serve.

ENDIVE WATER CHESTNUT SALAD

Steps:

• For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
• Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt.
• Bake in the oven until walnuts are golden brown, approximately 10 minutes.
• For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.

ENDIVE FINGER SALADS

Steps:

• Chop, slice and mince above ingredients, combine in a bowl.
• Add olive oil and vinegar, salt and pepper, and mix gently together.
• Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture and serve.

ENDIVE SALAD WITH TOASTED NUTS

Steps:

• To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
• Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
• Dry with a clean tea towel.
• If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
• Whisk olive oil with vinegar, garlic, salt and pepper.
• Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
• Vinaigrette becomes cloudy when cold.
• When ready to serve, let vinaigrette come to room temperature.
• Arrange endive on individual plates.
• Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.

ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS

Steps:

• Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
• In a bowl, place yogurt, mustard and honey and mix well.
• Add chopped apple pieces and sprinkle lemon juice. Mix again.
• Add walnuts, endive, cheese, salt and pepper and mix.
• Infuse love, refrigerate for a couple of hours or longer and serve.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES

Steps:

• In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
• Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
• Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.