Endive Salad With Walnuts Food

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese image

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

Ingredients

3/4 cup walnut halves
Kosher salt or flaky sea salt
Freshly ground black pepper
Nonstick cooking spray
1/3 cup sugar
2 tablespoons red wine vinegar
2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supremed
2 tablespoons Dijon mustard
1 to 2 tablespoons extra-virgin olive oil
2 large yellow endives, leaves separated
1 small head radicchio, leaves separated
3/4 cup blue cheese crumbles
10 to 12 sprigs flat-leaf parsley, stemmed

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.

BEET AND ENDIVE SALAD WITH WALNUTS

Beet and Endive Salad with Walnuts image

This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

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.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE

Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

Steps:

To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

ENDIVE, APPLE AND WALNUT SALAD

Endive, Apple and Walnut Salad image

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 15m

Yield Serves six

Number Of Ingredients 15

Ingredients

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

Steps:

Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA

Endive Salad with Apples, Walnuts and Gorgonzola image

Categories Salad Cheese Fruit Leafy Green Nut Side Lunch Blue Cheese Apple Walnut Winter Endive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Steps:

Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT

Endive Salad With Walnuts and Roquefort image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

Ingredients

2 small shallots, peeled and minced
2 tablespoons sherry vinegar
1/4 cup walnut oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6 heads endive, leaves separated, washed and dried
1/2 cup walnuts, toasted and coarsely chopped
1 ounce Roquefort, crumbled

Steps:

In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams

BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)

Belgian Endive and Walnut Salad (Insalata Belga e Noci) image

Provided by Lidia Matticchio Bastianich

Categories Salad Leafy Green Nut Appetizer Quick & Easy Apple Tree Nut Walnut Fall Healthy Endive Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

3 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
2 apples, skin on, cored, sliced into thin half-moons
1/2 cup walnut pieces, toasted and chopped

Steps:

In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

ENDIVE SALAD WITH WALNUTS

Endive Salad with Walnuts image

This simple and elegant starter is excellent with Sauvignon Blanc.

Yield Serves 4

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup walnut oil or olive oil
8 heads Belgian endive, trimmed, halved lengthwise
1/2 cup toasted chopped walnuts

Steps:

Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES

Parmesan Walnut Salad in Endive Leaves image

Categories Salad Cheese Leafy Green Nut Cocktail Party Quick & Easy Fall Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

Ingredients

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

ENDIVE, WALNUT AND APPLE SALAD

Endive, Walnut and Apple Salad image

Provided by Florence Fabricant

Categories easy, quick, salads and dressings

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
6 heads endive, separated into leaves, rinsed and dried, cores removed
1 small bunch watercress, rinsed, dried and chopped coarse
1 small red onion, sliced very thin
1 Granny Smith apple, cored and sliced vertically very thin
1 cup chopped walnuts

Steps:

In a small bowl beat the olive oil and vinegar together.
In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams

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