Escarole And Endive Salad With Sardines And Oranges Recipes

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

Steps:

• Grate 1 teaspoon zest from 1 orange and reserve.
• Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
• Add escarole, endive, and orange segments to vinaigrette and gently toss.

Steps:

• In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

Steps:

• Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
• In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
• Grate more Parmesan on top and serve.

Steps:

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

Steps:

• With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.