Endive And Mushroom Salad Recipes

MUSHROOM FRITTATA WITH ENDIVE SALAD

Steps:

• Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.
• Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
• Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.

WATERCRESS, ENDIVE AND MUSHROOM SALAD

Steps:

• Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
• Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
• Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
• Sprinkle the greens with the cheese.
• Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
• Pour the sauce over the salad greens and toss to blend.

ROASTED ENDIVES WITH MUSHROOMS

Steps:

• In a skillet, heat the olive and truffle oil over medium-high heat. Fry the mushrooms and shallots.
• Season with salt and pepper. Set aside.
• With the rack in the highest position, preheat the broiler.
• Remove the outer leaves and the base of the endives. Cut the endives in half lengthwise.
• Arrange the endive (cut side down) on a baking sheet. Brush with half the olive oil. Roast the endives for about 8 minutes. Turn the endives over halfway through baking and baste with the remaining oil. Season with salt and pepper.
• Stuff the roasted endive with the mushroom filling. Sprinkle with the cheese. Broil in the oven. Garnish with chopped parsley and serve with lemon wedges.

HARICOTS VERTS, BELGIAN ENDIVE AND MUSHROOM SALAD

Steps:

• Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
• Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
• Pour dressing over vegetables and toss to coat. Season with salt and pepper.

ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD

Steps:

• Preheat the oven to 550 degrees fahrenheit (or the highest setting).
• Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
• Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
• Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

MUSHROOM SALAD WITH ENDIVE AND ROQUEFORT CHEESE

Steps:

• Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
• Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

ENDIVE AND MUSHROOM SALAD

Steps:

• cut the endives lengthwise and place on a salad dish.
• add the sliced mushroom, onions and corn.
• mix the oil, vinegar salt and pepper and add to salad.
• sprinkle fresh parsley over the salad.

MUSHROOM AND PEPPER SALAD

Steps:

• Cut away the outer core of each pepper.
• Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
• Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
• Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
• Add the celery to the boiling water and let simmer about 30 seconds. Drain.
• Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
• Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
• Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS

Steps:

• In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
• In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

RADISH, MUSHROOM, AND ENDIVE SALAD

Steps:

• In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE

Steps:

• If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
• Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
• When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.