Endive Salad With Grapefruit Dressing Recipes

Steps:

• Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
• Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

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.

Steps:

• Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

Steps:

• Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
• Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
• Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.

Steps:

• To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
• Whisk in oils until mixture is creamy.
• Cut ends off the endive and wash well. Dry and cut in julienne strips.
• Core but do not peel the apples. Cut in julienne strips. Mix apple with endive and cover immediately with dressing or apple will darken.
• Serve on individual plates and sprinkle with mint leaves.

Steps:

• Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

Steps:

• Cut peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl. Squeeze membranes over bowl. Strain juice into a measuring cup. Set aside 12 segments; return 1/4 cup juice to the bowl (reserve remaining juice and segments for another use).
• Add shallot, vinegar, peppercorns, and salt to bowl with juice; toss. Whisk in oil. Set dressing aside.
• Cut each endive in half lengthwise; cut out cores. Cut endive halves lengthwise into thin matchsticks. Toss with celery in a medium bowl. Pour in about three-quarters of the dressing; toss.
• Put a small amount of endive and celery onto each of 4 plates, and place a chevre round in center. Arrange 3 grapefruit segments around chevre. Top each salad with remaining endive and celery. Drizzle with remaining dressing, and sprinkle with celery leaves.