ENDIVE AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Time 14m
Yield 4 servings
Number Of Ingredients 0
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.
ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
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 SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
- Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
ENDIVE AND BLUE CHEESE SALAD WITH SOY-SHERRY VINAIGRETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
- Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).
ENDIVE AND APPLE SALAD
Make and share this Endive and Apple Salad recipe from Food.com.
Provided by Penny Stettinius
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
- Rinse, core, and thinly slice apple lengthwise.
- In a large bowl, mix honey, vinegar, and oil.
- Add endive, apple, pecans, and blue cheese and mix gently to coat.
- Add salt to taste.
Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1
SPINACH AND ENDIVE SALAD WITH BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green Side Quick & Easy Blue Cheese Spinach Healthy Endive Gourmet Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.
ENDIVE, BLUE CHEESE, AND WALNUT SALAD
The strong flavors and assertive crunch of this salad pair well with heavier main dishes such as roasts and stews. We love it with a standing rib roast.
Provided by profken
Categories Vegetable
Time 15m
Yield 6-8 Serving, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
- Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
- Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
- Scatter the blue cheese on top.
- Enjoy!
Nutrition Facts : Calories 308.7, Fat 25.8, SaturatedFat 4.3, Cholesterol 8.4, Sodium 262, Carbohydrate 14.6, Fiber 12, Sugar 1.4, Protein 9.8
BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD
My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.
Provided by mary winecoff
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
- Toss endive and blue cheese together.
- Add oil and vinegar dressing.
- Mix.
- Arrange pear slices around the edges of a salad plate and mound salad in the center.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 173.7, Fat 9.9, SaturatedFat 6.3, Cholesterol 25.3, Sodium 479.9, Carbohydrate 14.9, Fiber 3.7, Sugar 8.4, Protein 8
ENDIVE WITH TART APPLE DRESSING AND BLUE CHEESE
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Categories Bon Appétit Salad Endive Blue Cheese Pecan Dinner Appetizer Lemon Juice Apple Juice Vinegar Healthy Fall Side Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 15
Steps:
- Nut Salsa
- Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
- Dressing and Assembly
- Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
- Toss endive in a large bowl with half of dressing; season with salt.
- Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
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