Endive Radicchio And Walnut Salad Food

CITRUS-WALNUT SALAD

Steps:

• Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
• Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
• Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

ENDIVE AND RADICCHIO SALAD

Steps:

• Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
• Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
• Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
• Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

QUICK RADICCHIO AND ENDIVE SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
• Add radicchio and endive; toss to coat. Serve.

ENDIVE AND RADICCHIO SALAD

Steps:

• Salad: Combine the salad ingredients in a large bowl. Toss.
• Salad Dressing: Combine all the ingredients in a jar fitted with a tight fitting lid. Shake well. Best prepared at least 1 hour in advance. Shake well before pouring. Yield: 1/3 cup.
• Serve salad with dressing on the side.

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.