MUSHROOM FRITTATA WITH ENDIVE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.
- Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
- Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.
Nutrition Facts : Calories 369 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 468 milligrams, Sodium 336 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 22 grams
WATERCRESS, ENDIVE AND MUSHROOM SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
- Sprinkle the greens with the cheese.
- Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Pour the sauce over the salad greens and toss to blend.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED ENDIVES WITH MUSHROOMS
Make and share this Roasted Endives With Mushrooms recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat the olive and truffle oil over medium-high heat. Fry the mushrooms and shallots.
- Season with salt and pepper. Set aside.
- With the rack in the highest position, preheat the broiler.
- Remove the outer leaves and the base of the endives. Cut the endives in half lengthwise.
- Arrange the endive (cut side down) on a baking sheet. Brush with half the olive oil. Roast the endives for about 8 minutes. Turn the endives over halfway through baking and baste with the remaining oil. Season with salt and pepper.
- Stuff the roasted endive with the mushroom filling. Sprinkle with the cheese. Broil in the oven. Garnish with chopped parsley and serve with lemon wedges.
Nutrition Facts : Calories 344.3, Fat 25.1, SaturatedFat 5.2, Cholesterol 11, Sodium 309.2, Carbohydrate 22.6, Fiber 16.9, Sugar 2.9, Protein 13.4
ENDIVE AND MUSHROOM SALAD
This salad is made with endives. the outside of the endives are green and a little bitter, and the inner is a lighter green colour, but milder in taste. You can use either, as both will give your salad a "little bite"
Provided by Jane Gib
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the endives lengthwise and place on a salad dish.
- add the sliced mushroom, onions and corn.
- mix the oil, vinegar salt and pepper and add to salad.
- sprinkle fresh parsley over the salad.
Nutrition Facts : Calories 140, Fat 13.7, SaturatedFat 1.9, Sodium 4, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 1.4
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
HARICOTS VERTS, BELGIAN ENDIVE AND MUSHROOM SALAD
Categories Salad Bean Mushroom Vegetarian Low/No Sugar Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
- Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
- Pour dressing over vegetables and toss to coat. Season with salt and pepper.
ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 550 degrees fahrenheit (or the highest setting).
- Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
- Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
- Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.
BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob's Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I've given you a choice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
- Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
- When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS
Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams
MUSHROOM AND PEPPER SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut away the outer core of each pepper.
- Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
- Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
- Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
- Add the celery to the boiling water and let simmer about 30 seconds. Drain.
- Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
- Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
- Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams
MUSHROOM SALAD WITH ENDIVE AND ROQUEFORT CHEESE
The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
- Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.
RADISH, MUSHROOM, AND ENDIVE SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.
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