Warm Endive Salad With Parmesan And Hazelnuts Food

WARM SALAD WITH GRILLED FRUITS, ROASTED ENDIVE, CRUSHED NUTS, AND MAYTAG BLEU CHEESE

Steps:

• In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).
• Cut endive and frisee in half. Cut radicchio in quarters.
• Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.
• In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive).
• Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.

WARM ENDIVE SALAD WITH PARMESAN AND HAZELNUTS

Steps:

• Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut side down. Add wine and broth and bring to boil. Cover and cook 5 minutes. Using tongs, turn endive over. Cover and cook until crisp-tender, about 1 minute longer. Remove skillet from heat. Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut side up, to each of 4 plates. Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

PARMESAN WALNUT SALAD IN ENDIVE 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.

ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD

Steps:

• Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
• Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
• Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
• Do Ahead
• The dressing can be made up to 1 day ahead. Whisk well before using.

APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE

Steps:

• Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
• Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
• Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.