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, ORANGE & ROQUEFORT SALAD
Provided by Ina Garten
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Cut the head 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 medium 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 membrane. Sprinkle with salt and serve.
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.
ENDIVE SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
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 AND GORGONZOLA DRESSING
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Trim, wash and dry endive leaves; arrange on two salad plates.
- In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.
- Spoon dressing over leaves.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 2 grams
BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES
Steps:
- Trim the base of the endive using a diagonal cut, then separate the leaves Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much. Spoon the mixture into the endive leaves and garnish with the watercress. For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired. *Roquefort Dressing Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor. The Vintage Press recipe provided courtesy of Chef David Vartanian
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
BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES
Belgian Endive with Roquefort, Walnuts and Cranberries. The Vintage Press recipe provided courtesy of Chef David Vartanian.
Provided by Megan2300
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the base of the endive using a diagonal cut, then separate the leaves.
- Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
- Spoon the mixture into the endive leaves and garnish with the watercress.
- For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.
- Roquefort Dressing:.
- Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.
Nutrition Facts : Calories 369.6, Fat 25.2, SaturatedFat 3, Cholesterol 12.3, Sodium 455.1, Carbohydrate 31.9, Fiber 17.3, Sugar 5.7, Protein 11.3
BELGIAN ENDIVE WITH ROQUEFORT DRESSING
This is from my 365 Ways to Cook Vegetarian cookbook. Posting for ZWT3. "French tradition warrants that this salad be served on Christmas or New Year's Eve in French homes... The slightly bitter taste of the tear-shaped Belgian endive marries itself well with Roquefort cheese and a strong-flavored vinaigrette. To clean endives, wipe them with a damp cloth. Don't soak them, since they tend to absorb water."
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk mustard with vinegar.
- Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens.
- In a large serving bowl, toss endives, walnuts and Roquefort with the dressing. Serve chilled.
Nutrition Facts : Calories 206.5, Fat 15.8, SaturatedFat 1.6, Sodium 403.7, Carbohydrate 14.4, Fiber 12.6, Sugar 1.2, Protein 6.1
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