ENDIVE AND QUINOA SALAD WITH POACHED EGG
If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don't use in the refrigerator. It will keep until you use it up.
Provided by Martha Rose Shulman
Categories dinner, for one, salads and dressings
Time 30m
Yield 1 main-dish serving or 2 side servings or starters
Number Of Ingredients 14
Steps:
- Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
- Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
- Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.
Nutrition Facts : @context http, Calories 1203, UnsaturatedFat 96 grams, Carbohydrate 29 grams, Fat 116 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 16 grams, Sodium 1021 milligrams, Sugar 2 grams, TransFat 0 grams
ENDIVE EGG SALAD
Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.
Provided by Paula Jones
Categories Lunch
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
- To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
- In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.
Nutrition Facts : ServingSize 1 Serving
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 BACON ENDIVE DRESSING
My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.
Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE
This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
CURLY ENDIVE SALAD
"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.
Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
BELGIAN ENDIVE WITH EGG SALAD
I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
- You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
- Cut off and discard the root ends of endive, and separate leaves.
- Rinse leaves under cool running water, then shake dry.
- On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
- Sprinkle each filled leaf with paprika.
- And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.
Nutrition Facts : Calories 78.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 74.2, Sodium 159.4, Carbohydrate 9.1, Fiber 8.1, Sugar 0.9, Protein 6.7
POACHED EGG WITH CURLY ENDIVE SALAD
Steps:
- Remove the dark green outer leaves from: 2 large heads of curly endive (frisée). Separate into individual leaves and wash and dry well. Cut into 1/3-inch pieces: 2 bacon slices. Warm in a small heavy pan, over medium heat: 2 teaspoons olive oil.
- Add the bacon pieces and cook until brown and rendered, but not crisp. Remove from the pan. Pour off the fat from the pan and reserve. To make the dressing, mix together: 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, Salt, Fresh-ground black pepper, 1 garlic clove, crushed. Whisk in: 2 1/2 tablespoons olive oil, 1 1/2 tablespoons bacon fat.
- Taste for salt and acid and adjust as needed. Fill a heavy saucepan with 4 cups of water and add: 1 1/2 tablespoons red wine vinegar. Heat to just below a simmer and slide in: 4 eggs, cracked from their shells.
- Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm. Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among 4 warm plates. Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.
- Variations
- Other greens work well in this salad: try spinach, escarole, dandelion greens, or tender radicchio varieties such as Castelfranco or Sugar Loaf.
- The warm salad can be served without poached eggs.
- Omit the bacon, increasing the amount of olive oil in the dressing to make up for the loss of bacon fat.
- Make some rustic croutons and toss them while still hot with fine-chopped garlic. Dress the croutons with a little vinaigrette and toss with the greens.
- notes
- A freshly laid organic egg simply poached is an incomparable delicacy.
- Eggshell fragments can be easily retrieved, scooped up with half a broken eggshell.
ENDIVE SALAD WITH EGG AND ANCHOVY
For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.
Provided by David Tanis
Categories lunch, salads and dressings, main course, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
- Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
- Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
- Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
- Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.
ENDIVE SALAD
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4-6
Number Of Ingredients 5
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.
BELGIAN ENDIVE WITH EGG SALAD
Categories Egg Cocktail Party Low Carb Quick & Easy Buffet Shrimp Endive Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 7
Steps:
- Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
- Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
- On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)
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- Endive Salad with Parmesan and Orange. Fresh, crisp, and bold in flavor, this endive salad will become a dinner favorite. It features fresh endives, radicchio, almonds, oranges, and parmesan cheese.
- Endive Roquefort Salad. Prepare your mouth for a fireworks display of flavor and texture. The lettuce mix is slightly bitter, made with endives and watercress.
- Braised Belgian Endives. If you want an elegant dish without a lot of work, look no further. These simple braised endives are seriously savory. They’re rich and buttery and slightly sweet.
- Stuffed Endive Appetizer with Blue Cheese and Apple. If you love all things mini, try these stuffed endives! They’re sort of like a mini, bite-sized salad.
- Endive, Citrus, and Avocado Salad. I think if salads could compete in sports, this one would be a gymnast. It has amazing balance, in both taste and texture.
- Belgian Endive Soup. There’s nothing like a warm, creamy soup to warm you up, body and soul. This Belgian Endive soup will do just that. Onions, endives, potatoes, vegetable broth, and cream make up this soup.
- Endive, Walnut, and Grape Salad. Sweet, crunchy, and fresh, this salad is perfect for summer! This salad is surprisingly simple. You start by laying down a bed of endives.
- Belgian Endive and Ham Gratin (Endives au Jambon) This dish is dangerously delicious. It’s rich, creamy, cheesy, and meaty. If you like potatoes au gratin, this is a slightly lighter and certainly more flavorful version.
- Roasted Endive with Walnut Vinaigrette. My favorite way to prepare vegetables is to roast them. Vegetables get really sweet and flavorful when they spend time in the oven.
- Endive Boats with Pear, Blue Cheese, and Shallot Vinaigrette. Send your tastebuds sailing with these delicious endive boats. They’re tangy, fresh, bitter, and so delicious!
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