ENDIVE SALAD WITH TOASTED NUTS
Make and share this Endive Salad With Toasted Nuts recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.7, Fat 13.6, SaturatedFat 1.9, Sodium 247.8, Carbohydrate 23.8, Fiber 21.6, Sugar 1.8, Protein 9.3
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.
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.
WARM SALAD WITH GRILLED FRUITS, ROASTED ENDIVE, CRUSHED NUTS, AND MAYTAG BLEU CHEESE
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).
- Cut endive and frisee in half. Cut radicchio in quarters.
- Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.
- In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive).
- Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.
ENDIVE SALAD WITH NUTS
Make and share this Endive Salad with Nuts recipe from Food.com.
Provided by Graybert
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toast nuts.
- Wash and seperate endive into leaves- dry with towel.
- Whisk oil, vinegar, garlic, salt and pepper together.
- Arrange endive on plate (I put mine in a circular design), drizzle with oil mixture.
- Scatter toasted nuts over top.
- Serve immediately.
Nutrition Facts : Calories 353.1, Fat 20, SaturatedFat 3, Sodium 430.6, Carbohydrate 38.2, Fiber 32.6, Sugar 4.2, Protein 14.4
FENNEL, WATERCRESS, AND ENDIVE SALAD WITH TOASTED PINE NUTS
Categories Salad Fruit Leafy Green Side Quick & Easy Vinegar Apple Pine Nut Fennel Fall Healthy Endive Watercress Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
- Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.
ENDIVE SALAD
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.
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.
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- Place the feta in a sheet of aluminum foil. Top with honey and fresh thyme. Close the foil to create a sealed package. Place the foil package of feta on the grill and cook for 16 minutes.
- Meanwhile, trim the bases of the Belgian endives and then carefully pull off the leaves from the endives. Save the small tight centers of the endives and chop them up into small pieces.
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From bonappetit.com
4.6/5 (12)Estimated Reading Time 2 minsServings 4
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.
- Toss breadcrumbs with 2 Tbsp. oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool.
- Mix anchovies, garlic, red wine vinegar, and remaining 4 Tbsp. oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
- Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
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