Vegan Endive Coconut Mango Salad Food

ORANGE AND ENDIVE SALAD

Steps:

• zest the oranges to get 2 tsp, then peel the oranges and segment them over a bowl, add to the bowl slice the endive the long way in strips, add to the bowl.
• add mixed greens.
• whisk orange juice,zest, vinegar and olive oil together in a small bowl.
• season with salt& pepper to taste.
• drizzle over salad, toss.

VEGAN FALAFEL SALAD

Steps:

• For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
• Put everything but the water into the food processor and blend until smooth.
• Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
• Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
• Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.

RADISH MUSHROOM AND ENDIVE SALAD

Steps:

• In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified.
• Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

ENDIVE SALAD WITH PEAR & WALNUTS

Steps:

• In a medium bowl, whisk together the Dijon and mustard.
• Season with the 1/4 teaspoon salt and some pepper.
• Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Wash and dry the endive and separate the leaves onto 4 plates (1 endive per person).
• Top the endive evenly with the pear, walnuts, cheese, and avocado.
• To serve: drizzle the dressing over and top with black pepper.

WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT

Steps:

• To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl. Season with salt and pepper to taste.
• Preheat the oven to 400F.
• Peel pears. Cut into quarters and core. Cut each pear into approximately 10 thick slices each. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender. Let cool.
• Place walnuts on baking sheet. Toast for 5 minutes. Watch them carefully so they do not burn.
• Remove the tough stems from the watercress. Remove cores from the endive and cut into thick slices.
• To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre. Drizzle with dressing. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.