WATERCRESS, ENDIVE AND MUSHROOM SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
- Sprinkle the greens with the cheese.
- Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Pour the sauce over the salad greens and toss to blend.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams
BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob's Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I've given you a choice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
- Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
- When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 3 grams, TransFat 0 grams
HARICOTS VERTS, BELGIAN ENDIVE AND MUSHROOM SALAD
Categories Salad Bean Mushroom Vegetarian Low/No Sugar Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
- Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
- Pour dressing over vegetables and toss to coat. Season with salt and pepper.
ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 550 degrees fahrenheit (or the highest setting).
- Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
- Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
- Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.
ENDIVE AND MUSHROOM SALAD
This salad is made with endives. the outside of the endives are green and a little bitter, and the inner is a lighter green colour, but milder in taste. You can use either, as both will give your salad a "little bite"
Provided by Jane Gib
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the endives lengthwise and place on a salad dish.
- add the sliced mushroom, onions and corn.
- mix the oil, vinegar salt and pepper and add to salad.
- sprinkle fresh parsley over the salad.
Nutrition Facts : Calories 140, Fat 13.7, SaturatedFat 1.9, Sodium 4, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 1.4
MUSHROOM FRITTATA WITH ENDIVE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.
- Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
- Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.
Nutrition Facts : Calories 369 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 468 milligrams, Sodium 336 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 22 grams
RADISH, MUSHROOM, AND ENDIVE SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.
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