Chicorybelgian Endive And Orange Salad With Ginger Dressing Recipes

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.

Steps:

• Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
• Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
• Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
• To serve, when you're ready, toss in the dressing.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

Steps:

• Place all ingredients, except the vegetable or peanut oil, in a blender.
• Blend for a few seconds.
• While the motor is running, slowly add the oil in a small stream until mixture is emulsified.

Steps:

• Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
• Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
• Remove rice from pan and allow to cool.
• Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
• *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
• Serve chilled or at room temperature.
• *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

Steps:

• Arrange 8 endive leaves artistically on two salad plates.
• Mix remaining ingredients and divide evenly between the 8 leaves.
• Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

Steps:

• Whisk together the garlic, ginger, hot pepper sauce, mustard, honey, lemon juice, vinegar, soy sauce, orange juice, sesame oil and olive oil.
• Stir in cilantro and chives. Taste and adjust seasonings if necessary.

Steps:

• Up to two days ahead:.
• Shake all the dressing ingredients together in a jar. Season and chill.
• Up to a day ahead:.
• Peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange. Cut the segments from the membrane and chill.
• Up to an hour ahead:.
• Slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
• To serve:.
• When you're ready, toss in the dressing.