WINTER ENDIVE SALAD
Here's a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.
Nutrition Facts : Calories 104 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
SALAD OF WINTER GREENS
Provided by Alex Guarnaschelli
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- My favorite thing about this recipe is putting the salad into the oven and lightly wilting it just before serving. A simple touch that makes the flavors more intense and the texture more inviting. Other simple touches that make the difference? Taking care that all the greens are thoroughly washed and dried. A mouthful with grit or excess moisture that dilutes the flavors of the dressing can make a great salad less than perfect.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.
- Make the dressing: In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixture. Stir in the cider vinegar and some black pepper. Set aside.
- When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter (or individual plates). Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Cook's Note: if there is any excess bourbon, leave it behind in the bowl as you top the salad with the apples. Serve immediately.
WINTER CITRUS SALAD WITH BELGIAN ENDIVE
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Provided by David Tanis
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
- Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams
ENDIVE AND APPLE SALAD
Make and share this Endive and Apple Salad recipe from Food.com.
Provided by Penny Stettinius
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
- Rinse, core, and thinly slice apple lengthwise.
- In a large bowl, mix honey, vinegar, and oil.
- Add endive, apple, pecans, and blue cheese and mix gently to coat.
- Add salt to taste.
Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1
WINTER ENDIVE SALAD
This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate.
Provided by Mama_B
Categories Mixed Greens Salad
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
- Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 11.2 g, Fat 14 g, Fiber 5.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 82 mg, Sugar 4.9 g
WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Provided by Mindy Fox
Categories Salad Cheese Vegetable Vegetarian Endive Side Lunch Kid-Friendly Healthy Low Fat Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
- Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
- Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
- Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
- Do ahead
- Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.
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- Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar. Chopped apples, smoked almonds, and thinly-sliced celery mix together in this sweet, smoky, and pleasingly bitter salad.
- Citrus and Endive with Walnut Gremolata. Spears of endive give an elegant look to this sweet and crunchy citrus salad. Walnuts provide additional crunch and a nutty undertone.
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ENDIVE AND CITRUS SALAD WITH BACON VINAIGRETTE - FOOD & WINE
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- In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.
- Meanwhile, using a very sharp knife, peel the grapefruits, oranges and tangerine, being sure to remove all of the bitter white pith. Working over a large bowl to catch the juices, cut the navel orange and tangerine in between the membranes to release the sections. Slice the grapefruits and blood oranges into rounds, then cut into quarters. Arrange the endives and the citrus on a large platter.
- Bring the dressing to a simmer over moderate heat. Remove from the heat and add the bacon. Drizzle the dressing over the salad and top with the tarragon and mesclun, if using.
WINTER CHOPPED SALAD (PEAR, ENDIVE, & POMEGRANATE) - OUR ...
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- Make the vinaigrette. Heat a small 8" skillet over medium high heat. Add the poppy seeds to the skillet and toast, stirring continuously, until the poppy seeds are fragrant, about 3 minutes. Transfer the seeds to a jar and allow to cool. Add the pomegranate molasses, vinegar, honey, olive oil, and salt and whisk vigorously until emulsified.
- Prepare the endive and radicchio. Trim the root end from the endive, then peel and remove any bruised or discolored outer layers. Chop the endive into 1" rounds. Remove the outer layer of the radicchio, then slice into quarters. Lay each quarter on its side and remove the core. Chop each radicchio quarter into 1" pieces.
- Toss the chopped endive, chopped radicchio, and butter lettuce, then spread onto a large platter. Top the chopped lettuces with crumbled gorgonzola cheese and pomegranate seeds, then spread the pears atop the salad in clusters. Drizzle lightly with vinaigrette and serve immediately, with additional vinaigrette on the side.
WINTER ENDIVE SALAD - DELISH KNOWLEDGE
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- Place the quinoa and water into a small pan and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 12 minutes until done. Fluff with a fork and set aside.
- Finely shred the cabbage, endive and apple. I used a [url:1]mandolin[/url] for this, but a [url:2]food processor[/url] fitted with a slicing blade or a sharp knife will also work.
- Place shredded cabbage, endive, chopped parsley, toasted walnuts and apples in a large bowl.
WINTER HARVEST ENDIVE APPETIZER CUPS - OUR SALTY KITCHEN
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- Prepare the raw ingredients. Dice the pear, trim and thinly slice the celery (using a mandoline is useful if you have one), chop the pistachios and parsley, and crumble the blue cheese. Combine all ingredients in a bowl and gently toss.
- In a separate bowl, add the olive oil, champagne vinegar, mustard, honey, salt and pepper and whisk vigorously until emulsified. Pour the vinaigrette over the salad and toss to combine.
- Gently peel each endive leaf, starting from the outside and working towards the center, and arrange on a platter. Occasionally trimming the root end with a sharp knife will help release the leaves more easily. Scoop the filling into the endive cups. Serve immediately. This dish holds up well at room temperature for at least an hour.
WINTER CITRUS, ESCAROLE, AND ENDIVE SALAD RECIPE | MYRECIPES
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- Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
- Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.
WINTER SALAD WITH FENNEL AND POMEGRANATE - FAMILYSTYLE FOOD
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- Add crème fraiche and olive oil and blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
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- Napa Cabbage Wedge With Sesame Ranch. Iceberg’s reign over the wedge salad stops here. Slice crunchy Napa cabbage into thick rounds and dress with a savory miso-tahini dressing.
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