Chicken Belgian Endive And Grape Grain Salad Recipes

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BELGIAN ENDIVE SALAD



Belgian Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

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.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

BELGIAN ENDIVE AND GRAIN MUSTARD SALAD



Belgian Endive and Grain Mustard Salad image

This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it's all tarted up with a citrusy dressing. It's easy, and delicious.

Provided by Nigella Lawson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup shelled hazelnuts
1 teaspoon grain mustard
2 teaspoons lime juice
2 teaspoons orange juice
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 tablespoon vegetable or corn oil
1 pound red or white Belgian endive, separated into leaves
1 bunch watercress

Steps:

  • Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.
  • In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
  • On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 115 milligrams, Sugar 2 grams, TransFat 0 grams

WINTER CITRUS SALAD WITH BELGIAN ENDIVE



Winter Citrus Salad With Belgian Endive image

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

Categories     dinner, easy, for one, for two, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 blood orange
1 cara cara or navel orange
1 grapefruit
1 small shallot, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper
2 Belgian endives, trimmed
Coarse sea salt for garnishing, such as fleur de sel

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

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