Belgian Endive Salad With Walnut Vinaigrette Recipes

BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)

Steps:

• In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
• Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

BELGIAN ENDIVE SALAD WITH WALNUT VINAIGRETTE

Steps:

• Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
• In a separate bowl, whisk the vinaigrette ingredients together.
• Drizzle the vinaigrette over the salad and toss together.
• Divide the salad onto plates and crumble the cheese on top.
• Serve immediately.

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

BELGIAN ENDIVE SALAD

Steps:

• Mix apple, endives and almondds together in a bowl.
• Mix the dressing and pour on salad.
• Toss thoroughly and serve.

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

ENDIVE SALAD WITH LEMON VINAIGRETTE

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
• Season to taste with salt and pepper.
• Combine endive and apples in medium bowl.
• Pour dressing over; toss to coat.
• Sprinkle cranberries, green onions and walnuts over and serve.

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

Steps:

• To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
• Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
• Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.