Endive And Escarole Salad With Mustard Orange Vinaigrette Recipes

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

Steps:

• Grate 1 teaspoon zest from 1 orange and reserve.
• Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
• Add escarole, endive, and orange segments to vinaigrette and gently toss.

ESCAROLE SALAD WITH MUSTARD DRESSING

Steps:

• Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
• Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
• Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.

FRISéE, ESCAROLE, AND ENDIVE SALAD

Steps:

• Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.

ORANGE AND ENDIVE SALAD WITH MAPLE CHIPOTLE VINAIGRETTE

Steps:

• Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
• Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.

ENDIVE, ESCAROLE AND APPLE SALAD WITH WHITE WINE VINAIGRETTE

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.

CHICORY SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
• Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
• Do Ahead
• Pecans can be toasted 1 day ahead. Store airtight at room temperature.

ENDIVE AND GRAINY MUSTARD SALAD

Steps:

• Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.
• Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.
• Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.