ENDIVE AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Time 14m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.
ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.
ARUGULA SALAD WITH PICKLED RED ONIONS AND CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
- Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
- For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
- Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.
BLUE CHEESE ONION DRESSED ARUGULA SALAD
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 325°F. Place hazelnuts on a baking sheet and put them in the oven to toast them up, about 10-12 minutes - your nose will know when they are done. Remove them from the oven and cool. Run your knife through them once, chopping them coarsely. While the nuts are toasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onions, season with a little salt and pepper and cook, stirring frequently, for 10 minutes. Add one tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for about one minute. Remove the onions from the skillet and transfer to a bowl. Add remaining vinegar and mustard to the bowl and whisk in remaining EVOO in a slow, steady steam. In a salad bowl, combine tomatoes, greens, cooled hazelnuts and the blue cheese crumble. Pour the caramelized onion dressing over the salad and toss to coat. Adjust the salt and pepper to taste.
ARUGULA AND ENDIVE SALAD
Provided by Trish Hall
Categories salads and dressings
Time 20m
Yield Six servings
Number Of Ingredients 7
Steps:
- Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
- Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
- Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
- Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams
ENDIVE SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
- Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
ENDIVE, ARUGULA AND ORANGE SALAD
Categories Salad No-Cook Vegetarian Orange Walnut Arugula Spring Summer Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
- Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
- Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
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