ENDIVE AND CHICORY SALAD WITH GRAINY MUSTARD VINAIGRETTE
Categories Salad Mustard Appetizer No-Cook Vegetarian Quick & Easy Endive Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
- Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
- Just before serving, toss greens with vinaigrette.
MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
HONEY MUSTARD VINAIGRETTE
Steps:
- Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.
CHICORY SALAD WITH WALNUTS AND PARMESAN
Steps:
- In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
- In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
GILLY'S CHICORY SALAD
A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.
Nutrition Facts : Calories 112 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.04 milligram of sodium
HONEY MUSTARD VINAIGRETTE
This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.
Provided by Bev I Am
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
- Slowly whisk in oil.
Nutrition Facts : Calories 1311.6, Fat 144.3, SaturatedFat 19.9, Sodium 753.5, Carbohydrate 8.9, Fiber 0.6, Sugar 6.2, Protein 1
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