Belgian Endive Salad With Walnut Vinaigrette Recipes

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BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)

Provided by Lidia Matticchio Bastianich

Categories     Salad     Leafy Green     Nut     Appetizer     Quick & Easy     Apple     Tree Nut     Walnut     Fall     Healthy     Endive     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8



Belgian Endive and Walnut Salad (Insalata Belga e Noci) image

Steps:

  • In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
  • Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

3 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
2 apples, skin on, cored, sliced into thin half-moons
1/2 cup walnut pieces, toasted and chopped

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, snack, vegetables, side dish

Time 10m

Yield 4 side servings

Number Of Ingredients 10



Seared Belgian Endive With Walnut Gremolata image

Steps:

  • To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
  • Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
  • Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams

1/4 cup finely chopped walnuts (about 1 ounce)
2 tablespoons finely chopped parsley
2 teaspoons finely chopped lemon zest (from 1 lemon)
1/4 teaspoon fleur de sel
1 small garlic clove, finely minced (optional)
1 tablespoon extra-virgin olive oil
4 good-size heads Belgian endive, bottoms trimmed, cut in half lengthwise
Kosher salt
Black pepper
1 tablespoon walnut oil

BELGIAN ENDIVE SALAD WITH WALNUT VINAIGRETTE

A crunchy and flavorful salad for special occasions. Goes great with roast beef. Adapted from The New Basics cookbook.

Provided by profken

Categories     Salad Dressings

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 9



Belgian Endive Salad With Walnut Vinaigrette image

Steps:

  • Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
  • In a separate bowl, whisk the vinaigrette ingredients together.
  • Drizzle the vinaigrette over the salad and toss together.
  • Divide the salad onto plates and crumble the cheese on top.
  • Serve immediately.

Nutrition Facts : Calories 457.7, Fat 41.4, SaturatedFat 8.5, Cholesterol 21.3, Sodium 454.9, Carbohydrate 13.4, Fiber 10, Sugar 1.6, Protein 13.8

2 heads Belgian endive, julienned
1 cup walnuts, chopped
2 tablespoons Italian parsley (flat leaf)
salt and pepper (to taste)
4 ounces blue cheese, crumbled
1/4 cup walnut oil
2 tablespoons red wine vinegar
1 teaspoon dijon-style mustard
salt and pepper (to taste)

BELGIAN ENDIVE SALAD

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7



Belgian Endive Salad image

Steps:

  • Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
  • Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
  • Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

ENDIVE, APPLE AND WALNUT SALAD

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 15m

Yield Serves six

Number Of Ingredients 15



Endive, Apple and Walnut Salad image

Steps:

  • Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
  • Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
  • Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
  • Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

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



Beet and Endive Salad with Walnuts image

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

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

BELGIAN ENDIVE SALAD

This recipe made my taste buds happy. It's so easy. I got this recipe from one of those recipe cards in the produce section at Walmart!

Provided by Starlita

Categories     Apple

Time 10m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 7



Belgian Endive Salad image

Steps:

  • Mix apple, endives and almondds together in a bowl.
  • Mix the dressing and pour on salad.
  • Toss thoroughly and serve.

Nutrition Facts : Calories 165.5, Fat 11.1, SaturatedFat 1.4, Sodium 163.2, Carbohydrate 15.8, Fiber 9.4, Sugar 5.6, Protein 4

2 tart green apples, peeled and cut into 1/2 inch cubes
3 Belgian endive, thinly sliced crosswise
2 tablespoons almonds, peeled and shelled
4 tablespoons oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt

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