Endive Salad With Toasted Almond Vinaigrette Recipes

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

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.

Steps:

• In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.

Steps:

• In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Steps:

• Cut away peel and pith from 4 tangerines using a sharp paring knife. Slice each into 1/4-inch-thick rounds. Halve remaining tangerine, and squeeze juice into a large bowl. Whisk in oil, vinegar, and 1/4 teaspoon salt.
• Mix together almonds, feta, and oregano.
• Cut any large endive leaves in half length-wise. Add leaves to bowl with vinaigrette, and toss. Divide endive, tangerines, and almond-feta mixture evenly amound 4 plates.

Steps:

• Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
• Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

Steps:

• To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
• Soak onion in ice water for at least 10 minutes; drain.
• Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes. Taste to check that they are toasted enough. If not, cook for another minute.
• Toss lettuce and onions with dressing. Garnish with toasted walnuts.
• Servings: 12.
• Nutritional Information Per Serving:
• Nutrition Information for Dressing Per Serving: Calories 20; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 85mg; Carbohydrate 5g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 0%DV; Potassium 1%DV.
• *Daily Value.

Steps:

• To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
• Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
• Dry with a clean tea towel.
• If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
• Whisk olive oil with vinegar, garlic, salt and pepper.
• Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
• Vinaigrette becomes cloudy when cold.
• When ready to serve, let vinaigrette come to room temperature.
• Arrange endive on individual plates.
• Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.