Apple And Onion Salad Endive Spears Recipes

ENDIVE AND APPLE SALAD

Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

Steps:

To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
In a small sauté pan, toast the pecans over medium heat. Allow to cool.
Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

SWEET PEAR AND APPLE SALAD WITH ENDIVE

Sweet Pear and Apple Salad with Endive image

This salad pairs sweet fruit with mildly bitter endive leaves. A dressing made with creme fraiche and blue cheese gives the salad a tangy, pungent finish. From "Jamie at Home: Cook Your Way to the Good Life" (Hyperion; 2008), by Jamie Oliver.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

4 heads endive, a mixture of red and white, washed and dried
2 apples, cored and julienned
2 pears, cored and each cut into eight wedges
Handful soft herbs, such as chervil, tarragon, or parsley, roughly chopped, plus more for serving
2 ounces strong blue cheese
1/4 cup creme fraiche
5 tablespoons extra-virgin olive oil, plus more for drizzling
4 tablespoons cider vinegar

Steps:

Place endive in a large bowl. Add apples, pears, and herbs; set salad aside.
In the jar of a blender, combine blue cheese, creme fraiche, olive oil, vinegar, and 6 tablespoons water; blend until smooth, about 16 seconds.
Pour about three-quarters of the blue cheese mixture over salad; toss to coat. Divide salad evenly between 4 plates and drizzle a little more dressing and olive oil over the salads; sprinkle with herbs and serve immediately.

ENDIVE AND APPLE SALAD WITH SPICED WALNUTS

Endive and Apple Salad With Spiced Walnuts image

Provided by Melissa Clark

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 egg white
1 teaspoon fine sea salt, more to taste
2/3 cup light brown sugar
1 1/2 tablespoons Passover wine, ruby port or grape juice
1 teaspoon ground cinnamon
Pinch cayenne (optional)
1 pound walnut halves
1 small shallot, thinly sliced
1 1/2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
2 apples, cored and thinly sliced
2 large or 3 small endive heads, thinly sliced crosswise into rounds
3 cups arugula, packed
Black pepper and flaky sea salt

Steps:

Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 54 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 25 grams

SWEET BELL PEPPER AND ONION SALAD

Sweet Bell Pepper and Onion Salad image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Steps:

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

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