Endive Mâche And Radish Salad With Champagne Vinaigrette Recipes

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ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE

Categories     Salad     Champagne     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Radish     Raw     Endive     Shallot     Gourmet     Sugar Conscious     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 12



Endive, Mâche, and Radish Salad with Champagne Vinaigrette image

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
  • Make salad:
  • Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

For dressing
2 tablespoons Champagne vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives
For salad
1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
8 ounces mâche (lamb's lettuce), trimmed (8 cups)
1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise

SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Simple Green Salad with Champagne Vinaigrette image

Steps:

  • Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
  • In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • Toss the salad with vinaigrette and season with additional salt and pepper as needed.

1 cup cherry tomatoes, halved or quartered if large
1/4 cup thinly sliced red onion
1 small head green leaf lettuce, torn or cut into bite-size pieces
1 small head red leaf lettuce, torn or cut into bite-size pieces
1 orange, yellow or red bell pepper, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

RADISH VINAIGRETTE

Provided by Food Network

Time 10m

Yield 1/4 cup

Number Of Ingredients 7



Radish Vinaigrette image

Steps:

  • Juice the radishes until you have 2 tablespoons of radish juice.
  • In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.

1 pound bag cherry bell radishes
1 tablespoon Champagne vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
1/4 teaspoon honey
Salt and freshly ground black pepper

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 5m

Yield Serves 4 to 6

Number Of Ingredients 11



Mache and Endive Salad With Clementines and Walnuts image

Steps:

  • Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams

1 4-ounce bag mache
2 endives, thinly sliced crosswise
1/4 cup walnuts (1 ounce), lightly toasted if desired
2 seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections
2 tablespoons chopped fresh tarragon or mint, or a combination
1 tablespoon sherry or champagne vinegar
1 tablespoon freshly squeezed orange juice
1/2 to 1 teaspoon Dijon mustard, to taste
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil

RADISH-OLIVE SALAD WITH MUSTARD VINAIGRETTE

Make and share this Radish-Olive Salad With Mustard Vinaigrette recipe from Food.com.

Provided by Chocolatl

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Radish-Olive Salad With Mustard Vinaigrette image

Steps:

  • Combine radishes, olives and scallions in a small bowl.
  • Whisk oil, vinegar, mustard, salt and pepper together.
  • Pour over radish mixture and toss to coat.
  • Cover and refrigerate.
  • To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.

1 1/8 cups thinly sliced radishes (about 8 ounces)
1/4 cup pitted kalamata olive, cut into thin strips
2 tablespoons chopped scallions (both green and white parts)
3 tablespoons olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
black pepper
4 -8 boston lettuce leaves

QUICK RADICCHIO AND ENDIVE SALAD

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6



Quick Radicchio and Endive Salad image

Steps:

  • In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
  • Add radicchio and endive; toss to coat. Serve.

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

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