BELGIAN ENDIVE, ORANGE AND DATE SALAD
From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.
Provided by COOKGIRl
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
- Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
- For the dressing, whisk all of the ingredients in a small bowl.
- To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
- Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
- Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.
Nutrition Facts : Calories 217.1, Fat 7.9, SaturatedFat 1.1, Sodium 136.8, Carbohydrate 34.9, Fiber 15.6, Sugar 12.3, Protein 7.6
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
ENDIVE AND FRISEE SALAD WITH ORANGES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
- Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.
Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams
BELGIAN ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams
WINTER CITRUS SALAD WITH BELGIAN ENDIVE
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Provided by David Tanis
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
- Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams
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