ENDIVE AND APPLE SALAD
Make and share this Endive and Apple Salad recipe from Food.com.
Provided by Penny Stettinius
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
- Rinse, core, and thinly slice apple lengthwise.
- In a large bowl, mix honey, vinegar, and oil.
- Add endive, apple, pecans, and blue cheese and mix gently to coat.
- Add salt to taste.
Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1
APPLE, ENDIVE AND CABRALES SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bitesized pieces and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator for up to 4 hours.)
- To serve, pour apple and cream mixture over endive. Toss well to coat.
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD
Steps:
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
- Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
CURLY ENDIVE, PERSIMMON, AND APPLE SALAD
Try this refreshing curly endive, persimmon, and apple salad from Alice Waters.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a salad bowl, combine shallot, vinegars, and a pinch of salt.
- Peel and slice persimmons into 1/4-inch wedges. Whisk oil into shallot-and-vinegar mixture, and taste for acidity, adjusting as necessary. Add persimmon slices, lightly season with salt and pepper, and toss. Add endive and apples. Season with salt and pepper, and gently toss to combine. Adjust seasoning if necessary.
ENDIVE, APPLE AND WALNUT SALAD
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield Serves six
Number Of Ingredients 15
Steps:
- Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
- Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
- Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
- Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams
ENDIVE AND APPLE SALAD WITH SPICED WALNUTS
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
- Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
- Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
- Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 54 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 25 grams
ENDIVE, APPLE AND KASHA SALAD
Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice - 1/4 to 1/2 inch - to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 20m
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
- In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams
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