ENDIVE, PEAR, AND ROQUEFORT SALAD
Provided by Ina Garten
Time 15m
Yield 3 servings
Number Of Ingredients 10
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.
BEET AND ENDIVE SALAD WITH WALNUTS
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams
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.
ENDIVE, BEET AND ROQUEFORT SALAD
Categories Salad Vegetarian Quick & Easy Blue Cheese Beet Winter Endive Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
- Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
- Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over 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.
CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD
We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.
Provided by French Tart
Categories Salad Dressings
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
- Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
- Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
- To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
- Take off the heat & cool.
- Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
- Separate the leaves gently and wash again if necessary.
- Place the leaves into an attractive flat dish or on to a serving platter.
- Crumble over the blue cheese & pour over the dressing.
- Scatter the toasted walnuts over the top & serve immediately with crusty bread.
Nutrition Facts : Calories 313.1, Fat 30.1, SaturatedFat 7.7, Cholesterol 25.5, Sodium 531.9, Carbohydrate 4.3, Fiber 1.3, Sugar 1.3, Protein 9.1
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
BEET AND ENDIVE SALAD
Provided by Wuanda Walls
Categories Salad Egg Leafy Green Tomato Side Low Cal Wheat/Gluten-Free Lunch Beet Summer Healthy Endive Bon Appétit Denver Colorado Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
- Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
- Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.
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