Tossed Endive Salad Mom Food

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

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.

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

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.

BELGIAN ENDIVE AND BEETROOT SALAD

Steps:

• Mix the sour cream with the mustard and add salt and pepper.
• Combine with the rest of the ingredients.
• Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
• Add some chopped green onion.
• Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

TOSSED ENDIVE SALAD, MOM

Steps:

• Drain and halve the artichoke hearts. Tear lettuce, combine all ingredients together. Toss with dressing. Toss with season salt or accent and pepper.