Endive Salad With Beets And Blue Cheese Food

ENDIVE, BLUE CHEESE, AND PEAR SALAD

Steps:

• Preheat the oven to 350°F (180°C).
• Place the walnuts on a rimmed baking sheet and roast until fragrant, 5 to 8 minutes. Keep careful watch as the walnuts go from not quite done to scorched quite quickly. Transfer the walnuts to a plate to cool.
• Thinly slice the pear and toss it with the lemon juice in a salad bowl. Add the walnuts, endive, and frisée. Crumble the blue cheese over the top.
• Using the back of a chef's knife, mash the garlic and coarse salt into a paste. (You can also do this with a mortar and pestle.) Add the garlic paste, mustard, and lemon juice to a bowl and whisk until combined. Whisk in the olive oil in a thin stream until the dressing thickens and emulsifies.
• Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately.

BEET AND ENDIVE SALAD WITH WALNUTS

Steps:

• Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
• Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Steps:

• Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
• Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
• Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
• Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
• Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

ENDIVE AND BLUE CHEESE SALAD

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.

ROASTED BEET SALAD WITH BLUE CHEESE AND EASY MAPLE-BALSAMIC REDUCTION

Steps:

• For the roasted beets, preheat the oven to 425F. Place the beets and water in an 8 by 8-inch oven-safe dish and cover with foil. Roast until a paring knife inserted in the center slides out, about 45 minutes. Cool the beets completely, and then rub off the skin with your fingers (if the beets are fully cooked, the skins should slide right off; to make it even easier, you can do this under running water or in a bowl of cool water). Dry and then thinly slice the beets. While the beets cook, make the vinegar reduction. To do so, add the vinegar and maple syrup to a small saucepan over medium-high heat; bring to a boil, and then turn the heat down to medium-low and simmer until reduced by about 1/3. Cool completely (the syrup will thicken more as it cools). To serve, arrange the salad greens on a large platter. Top with the sliced beets, walnuts, and blue cheese. Drizzle on the reduction to taste and serve immediately.

BELGIAN ENDIVE AND BEETROOT SALAD

Steps:

• Mix the sour cream with the mustard and add salt and pepper.
• Combine with the rest of the ingredients.
• Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
• Add some chopped green onion.
• Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

ENDIVE SALAD WITH BEETS AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
• Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
• Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
• Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Steps:

• Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
• Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
• Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
• In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
• Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
• Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
• Sprinkle salad with pecans, cranberries, and blue cheese.

ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE

Steps:

• Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

ENDIVE, BEET AND ROQUEFORT SALAD

Steps:

• Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
• Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
• Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.