Endive Salad Food

ENDIVE SALAD

Steps:

• Snap the chicory or endive leaves apart, wash well, then spin dry.
• Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated.
• Remove from the heat and set aside to cool.
• For the dressing, peel the garlic and chop as finely as you can along with the anchovy.
• Put in a bowl with a good pinch of sea salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice.
• Taste to check the seasoning, then pick and finely chop the herbs and add them too.
• Cut the apple into matchsticks, and toss through the dressing with the endive and cooled walnuts.

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.

ENDIVE SALAD

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 AND AVOCADO SALAD

Steps:

• Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
• Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

WINTER ENDIVE SALAD

Steps:

• Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
• Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.

CURLY ENDIVE SALAD

Steps:

• In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
• Voila!

CURLY ENDIVE SALAD

Steps:

• In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

HANDHELD ENDIVE SALAD

Steps:

• Cut to remove the ends of endive. Separate leaves and arrange on a platter.
• Top with fresh gorgonzola, walnuts, herbs and optional fruit.

ENDIVE AND APPLE SALAD

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.

BELGIAN ENDIVE SALAD

Steps:

• Mix apple, endives and almondds together in a bowl.
• Mix the dressing and pour on salad.
• Toss thoroughly and serve.

BRAISED BELGIAN ENDIVES

Steps:

• To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
• To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
• Enjoy.

CURLY ENDIVE SALAD WITH WARM BACON DRESSING

Steps:

• Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
• Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
• Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.