Endive Salad With Toasted Almond Vinaigrette Food

WILTED ENDIVE SALAD

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.

ENDIVE SALAD WITH POTATOES

Steps:

• In a large salad bowl, combine endive and potatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

ALMOND VINAIGRETTE DRESSING

Steps:

• Pour the vinegar into a large bowl with the salt and pepper. Beat with a small whisk until the salt has dissolved.
• Gradually beat in the olive oil until the dressing is well blended. Taste for sharpness. If the dressing is too sharp, beat in the water a little at a time until it suits your taste. Set aside.
• Dry roast the sliced almonds in a heavy frying pan until they have just started to take on a golden color and you can smell their delicious aroma. Take care not to over-toast them.
• While the almonds are still warm, tip half of them into the dressing. This will give the mixture a toasty taste. Reserve the rest to sprinkle on the salad greens. That's it! Try with Simple Steamed Asparagus or Steamed Green Beans.

ENDIVE AND TANGERINE SALAD WITH ALMONDS AND FETA

Steps:

• Cut away peel and pith from 4 tangerines using a sharp paring knife. Slice each into 1/4-inch-thick rounds. Halve remaining tangerine, and squeeze juice into a large bowl. Whisk in oil, vinegar, and 1/4 teaspoon salt.
• Mix together almonds, feta, and oregano.
• Cut any large endive leaves in half length-wise. Add leaves to bowl with vinaigrette, and toss. Divide endive, tangerines, and almond-feta mixture evenly amound 4 plates.

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
• Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

CURLY ENDIVE SALAD WITH SUN-DRIED TOMATOES AND ALMONDS

Steps:

• Separate the endive leaves; rinse well under cool water.
• Tear into bite-size pieces.
• You'll have about 8 cups.
• Dry endive in a salad spinner or pat dry between kitchen towels.
• Pack lettuce into a plastic food bag, and add a piece of paper toweling to soak up any moisture.
• Close the bag, and refrigerate 30 minutes or up to 2 days.
• Put almonds into a small dry skillet.
• Set over medium heat and cook, stirring constantly, just until almonds are a pretty golden color, 1 or 2 minutes.
• Do not walk away, or they will burn.
• Transfer to a plate to cool.
• Once cool, store in a covered jar for up to several days.
• For the dressing, put oil, vinegar and shallot into a jar with a tight-fitting lid.
• Shake well.
• Season to taste with salt and pepper.
• Dressing will keep at room temperature for several hours, or store in the refrigerator for several days.
• Just before serving, put endive and sun-dried tomatoes into a large salad bowl.
• Add some of the dressing and toss to coat lightly.
• Sprinkle with toasted almonds.
• Serve immediately.

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.

ROASTED PEAR SALAD WITH ENDIVE, POMEGRANATE, BLUE CHEESE, AND HAZELNUT VINAIGRETTE RECIPE

Steps:

• Make the vinaigrette: Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
• For the pears: Heat butter in a 12-inch heavy bottomed skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished, glazy brown, about 4 minutes total. Transfer to a large plate and allow to cool completely.
• To serve: Combine endives, frisée, arugula, and pears in a large bowl and drizzle with 6 tablespoons vinaigrette. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese and pomegranate and toss briefly. Serve immediately. This Recipe Appears In The Food Lab: Roasted Pear Salad With Winter Greens, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette

ENDIVE SALAD WITH TOASTED NUTS

Steps:

• To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
• Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
• Dry with a clean tea towel.
• If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
• Whisk olive oil with vinegar, garlic, salt and pepper.
• Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
• Vinaigrette becomes cloudy when cold.
• When ready to serve, let vinaigrette come to room temperature.
• Arrange endive on individual plates.
• Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.

ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

NECTARINE, PROSCIUTTO, AND BELGIAN ENDIVE SALAD WITH HONEY-THYME VINAGRETTE

Steps:

• Cut the Nectarines to remove the pit. Place the pits and one chopped nectarine into a saucepan with 2 cups water and ½ cup sugar. Bring to a boil and reduce by three quarters to make a nectarine syrup, strain. Place the thyme sprig, honey and olive oil into a sauce pan and bring up to a low heat, do not boil, allow to steep for about 20 minutes (the burner may be turned off after the mixture comes up to a simmer) and then strain. Combine the nectarine syrup, and the lemon juice in a bowl with the mustard and combine with a whisk, slowly add in the olive oil and season to taste with salt and pepper. Slice the nectarines and place into a bowl with the Belgian endive leaves, one half of the mint, chives and shallots, dress with the vinaigrette and season with salt and pepper. Arrange attractively on six individual plates, drape the proscuitto over and garnish with the arugula leaves, remaining mint chiffonade and the chopped almonds.

WATERCRESS ENDIVE SALAD WITH BLOOD ORANGES AND POMEGRANATES

Steps:

• With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.
• Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.
• Note: Nutritional analysis is per serving, with vinaigrette.

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD

Steps:

• Stew: Saute/fry sausage in a large Dutch oven over medium heat till brown. Transfer to a large bowl. Season chicken with salt and pepper. Add in to pot and cook till browned, about 3 to 4 min per side. Transfer chicken to bowl with sausage. Pour off all but 1 Tbsp. pan drippings. Add in onions and bell pepper to pot and saute/fry till tender and light golden. Add in garlic, oregano, thyme and paprika and saute/fry 2 min. Return sausage, chicken and any accumulated juices to pot. Add in tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer till chicken is cooked through. Uncover pot, add in olives and simmer till chicken is very tender and liquid is reduced to thin sauce, about 30 min. Add in shrimp and cook for 4 to 5 min. Season with salt and pepper to taste. Serve with French bread. Endive Salad: Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in extra virgin olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with sufficient dressing to coat. This recipe yields 4 servings. Comments: Original title as listed is "Chicken, Shrimp And Sausage Stew And Endive Salad With Toasted Almond Vinaigrette."

FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE

Steps:

• Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
• Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
• *Available at cookware shops and Uwajimaya (800-889-1928).