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.
MIXED GREENS WITH ORANGES
Provided by Alex Guarnaschelli
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cut off the top and bottom of the oranges to expose the fruit and place cut-side down on a cutting board. Using a knife, cut off the peel and white pith, following the curve of the fruit. Holding the oranges over a bowl, cut in between the membranes to release the segments into the bowl.
- In a large salad bowl, whisk together the lemon juice and olive oil. Add the greens and toss lightly to coat them with the dressing. Season with 1 teaspoon each salt and pepper. Add the orange segments. Serve immediately.
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE
Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
- *Available at cookware shops and Uwajimaya (800-889-1928).
ENDIVE, ARUGULA AND ORANGE SALAD
Categories Salad No-Cook Vegetarian Orange Walnut Arugula Spring Summer Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
- Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
- Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
CITRUS SALAD WITH ENDIVE AND FENNEL
This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.
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