ENDIVE, ORANGE AND ROQUEFORT SALAD
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.
THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD
Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.
Provided by Irish Rose
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
- Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.
13 BEST WAYS TO COOK WITH ENDIVES
Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.
Provided by insanelygood
Categories Recipe Roundup Recipes
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an endive recipe in 30 minutes or less!
Nutrition Facts :
ENDIVE AND AVOCADO SALAD
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
- Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
ENDIVE, ORANGE, AVOCADO, AND BACON SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil in a stream until emulsified.
- With a sharp knife cut peel and pith from orange and cut sections free from membranes. Cut sections into 1/2-inch pieces and transfer to a bowl. Peel and pit avocado. Cut avocado into 1/2-inch pieces and add to orange. Trim endives and slice thin crosswise. Add endives and dressing and toss salad lightly. Sprinkle salad with bacon.
WARM BACON ENDIVE DRESSING
My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.
Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
WILTED ENDIVE SALAD
The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ENDIVE, STILTON, AND BACON SALAD
Steps:
- Cook bacon until crisp and transfer to paper towels to drain. Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Add endives, Stilton, and parsley and toss to coat. Crumble bacon over salad.
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Ratings 1Calories 266 per servingCategory Salad Recipes
- Place the avocado chunks in a small bowl and drizzle with lemon juice. Add 3/4 teaspoon salt, and ¼ teaspoon black pepper. Toss gently to coat.
- Top the lettuce evenly with the prepared mandarin orange segments and the prepared avocado chunks.
ENDIVE SALAD WITH BACON, GORGONZOLA, AND AVOCADO
From sunset.com
4/5 (7)Total Time 20 minsEstimated Reading Time 50 secsCalories 322 per serving
- In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces.
- In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.
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