WILTED ENDIVE SALAD
The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ENDIVE WITH SHRIMP SALAD
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 6
Steps:
- In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.
Nutrition Facts : Calories 37 g, Fat 1 g, Fiber 2 g, Protein 4 g
CRAB SALAD IN ENDIVE LEAVES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
- Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.
CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE
Steps:
- Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
- Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.
ENDIVE AND AVOCADO SALAD
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
- Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
WARM SHRIMP AND ENDIVE SALAD
Steps:
- Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
- Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
- In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
- Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
- Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.
SHRIMP SALAD-STUFFED ENDIVE
This is nice as a first course for a summer dinner party or as an hors d'oeuvre for a cocktail party. The recipe was originally published in Southern Living magazine. This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d'oeuvre. "Cooking Time" is the time it takes to stuff the leaves.
Provided by xtine
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
- Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
- Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.
Nutrition Facts : Calories 385.4, Fat 9, SaturatedFat 2.6, Cholesterol 129.4, Sodium 1028.7, Carbohydrate 55.1, Fiber 47.9, Sugar 4.8, Protein 32.8
AVOCADO, SHRIMP, AND ENDIVE SALAD
Steps:
- Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
- Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.
SHRIMP AND CRAB MACARONI SALAD
This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
SWEET CHILI SHRIMP SALAD ON ENDIVE
Endive leaves act as edible spoons and give an added bite to our quick-to-assemble shrimp salad, a lovely appetizer -
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 16 appetizers
Number Of Ingredients 9
Steps:
- In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
- Add chopped cilantro and mix well,.
- Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
SHRIMP SALAD ON ENDIVE
From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.
Provided by Bobbie
Categories < 30 Mins
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients.
- Stir in the shrimp, onion, celery and pimientos.
- Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
- Refrigerate until serving.
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