Handheld Endive Salad Food

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HANDHELD ENDIVE SALAD



Handheld Endive Salad image

This easy endive appetizer is everything you crave for entertaining! Endive lettuce is pretty, healthy and bursting with crisp fresh flavor.

Provided by Julie Blanner

Categories     Appetizer

Time 10m

Number Of Ingredients 7

2 endive
¼ cup gorgonzola (crumbled)
½ cup walnuts (raw, toasted or candied)
herbs (chives or parsley to garnish)
dried cranberries (or pomegranate seeds)
honey
salt and pepper

Steps:

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

Nutrition Facts : Calories 26 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 26 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

WARM ENDIVE SALAD



Warm Endive Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 9m

Yield 4 servings

Number Of Ingredients 6

4 endives, trimmed and halved lengthwise, each half then split and fanned a bit
Walnut, grape seed, or extra-virgin olive oil, for brushing greens
Salt and pepper
2 tablespoons white wine vinegar
2 ounces chopped walnuts, available in small pouches on baking aisle
12 large seedless red grapes, halved

Steps:

  • Preheat grill pan or large nonstick skillet over medium high heat.
  • Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

ENDIVE SALAD



Endive Salad image

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

3 green endives
3 red endives
1 lemon, juiced (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt

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



Endive Salad with Lemon Vinaigrette image

Provided by Roslyn Dupler Fitch

Categories     Salad     Lemon     Pine Nut     Summer     Endive     Bon Appétit     Las Vegas     Nevada

Yield Serves 4

Number Of Ingredients 12

Dressing
1/4 cup fresh lemon juice
2 large garlic cloves, coarsely chopped
1/2 cup olive oil
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
6 3/4-inch-thick slices sourdough flute and baguette
1/4 cup olivada* or prepared tapenade spread
Salad
2 heads Belgian endive, coarsely chopped
1 head curly endive, center leaves only, torn into pieces
1/2 cup pine nuts (about 2 ounces), toasted
*An olive spread available at Italian markets, specialty foods stores and some supermarkets. If unavailable, puree pitted black, brine-cured olives.

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.

WILTED ENDIVE SALAD



Wilted Endive Salad image

The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 bacon strips, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion
2 tablespoons tarragon vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive, torn
4 slices bread, cubed and toasted

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.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ENDIVE FINGER SALADS



Endive Finger Salads image

Great Appetizer for Parties or Salad Course at a meal..I was served something similar at an event I attended...this is my take on it

Provided by Johns in the Kitchen

Categories     Potluck

Time 20m

Yield 6-10 serving(s)

Number Of Ingredients 10

2 large Belgian endive (about 2 dozen leaves)
1/2 cup sliced kalamata olive
1 cup halved cherry tomatoes or 1 cup grape tomatoes
1 garlic clove, minced
1 cup fresh basil leaf, chopped
1/2 cup crumbled feta cheese
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Chop, slice and mince above ingredients, combine in a bowl.
  • Add olive oil and vinegar, salt and pepper, and mix gently together.
  • Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture and serve.

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