Endive Salad With Lemon Vinaigrette Food

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

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.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

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.

BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE

Steps:

• Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
• Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
• Pour vinegar mixture over endive mixture and toss to evenly coat.
• Season with salt and pepper. Serve with fresh parsley.

CURLY ENDIVE SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°. In a large bowl, toss and season each ingredient (mushroom, carrot, butternut squash, bell pepper, onion, and tomatoes, separately) with oil, salt, and pepper.
• Transfer the vegetables to a greased shallow roasting pan(s). Roast 20-25 minutes or until vegetables are tender, stirring occasionally.
• Place cleaned and chopped endive on a large plate and arrange the roasted vegetables.
• Serve the salad and roasted vegetables with the lemon vinaigrette on the side.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Steps:

• For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE

Steps:

• Preheat a grill pan or griddle to medium high.
• Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
• Stir in parsley, and season with salt and pepper.
• In a large serving bowl, combine lettuces and celery.
• Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
• Remove, cover loosely with aluminum foil, and let sit 10 minutes.
• Remove foil, slice steak across the grain.
• Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.

ORANGE AND ENDIVE SALAD WITH MAPLE CHIPOTLE VINAIGRETTE

Steps:

• Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
• Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.

ENDIVE SALAD WITH LEMON VINAIGRETTE

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

SALAD WITH ROQUEFORT/TARRAGON VINAIGRETTE

Steps:

• Fry bacon in heavy, medium skillet over medium high heat until crisp.
• Remove using slotted spoon and drain on paper towels.
• Pour off all but 1 tbs fat from skillet.
• Add oil and garlic and cook over medium high heat until garlic starts to color.
• Remove and reserve garlic.
• Add bread cubes to skillet and fry on all sides until golden brown.
• Remove, using slotted spoon and drain on paper towels.
• Rub croutons on all sides with reserved garlic.
• For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
• Whisk in oils in a thin stream.
• Toss endive with the vinegrette in a large bowl.
• Add bacon, croutons and cheese and mix gently.
• Srpinkle with chervil.
• Serve immediately.