Arugula Endive Salad With White Wine Vinaigrette Recipes

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.

ARUGULA AND ENDIVE SALAD

Arugula And Endive Salad image

Provided by Trish Hall

Categories salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 7

Ingredients

1 bunch arugula
4 to 6 heads endive
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
4 teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6 tablespoons olive oil

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

ARUGULA, ENDIVE, AND RADICCHIO SALAD WITH MUSTARD VINAIGRETTE

Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette image

Categories Salad Mustard No-Cook Quick & Easy Vinegar Arugula Endive Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 1/2 bunches arugula
3 Belgian endives, cut crosswise into thirds and leaves separated
2 medium heads radicchio, torn into bite-size pieces
1 1/2 tablespoons malt vinegar* or Sherry vinegar*
2 teaspoons Dijon mustard
5 tablespoons extra-virgin olive oil
freshly ground black pepper to taste
*available at specialty food shops and some supermarkets

Steps:

In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.

ENDIVE, ESCAROLE AND APPLE SALAD WITH WHITE WINE VINAIGRETTE

Endive, Escarole and Apple Salad with White Wine Vinaigrette image

Categories Salad Appetizer Quick & Easy Parmesan Apple Pecan Celery Arugula White Wine Spring Endive Escarole Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 cups dry white wine (such as Viognier or Gewürztraminer)
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 small head escarole, torn into 1 1 /2-inch pieces
1 medium head Belgian endive, cut into 1-inch pieces
1 small bunch arugula, stemmed, cut into 1 1/2-inch pieces
1 stalk celery, thinly sliced on diagonal
1 Red Delicious apple, halved, cored, thinly sliced
1/2 cup pecans, toasted
1/3 cup shaved Parmesan cheese

Steps:

Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.

ENDIVE, ARUGULA AND ORANGE SALAD

Endive, Arugula and Orange Salad image

Categories Salad No-Cook Vegetarian Orange Walnut Arugula Spring Summer Endive Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads Belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped

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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