Endive Salad With Egg And Anchovy Recipes

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ENDIVE AND TREVISO RADICCHIO SALAD WITH ANCHOVY DRESSING



Endive and Treviso Radicchio Salad with Anchovy Dressing image

This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

6 anchovy fillets
1/4 cup plus 1 tablespoon red-wine vinegar
1 clove garlic, smashed and peeled
1/2 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 endives, sliced 1/4 inch lengthwise
1 head Treviso radicchio, leaves separated

Steps:

  • In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.
  • Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
  • Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.

WHOLE ENDIVE SALAD WITH ANCHOVY DRESSING



Whole Endive Salad with Anchovy Dressing image

A garlicky anchovy dressing imparts an umami richness to crisp endive leaves in this elegant spring salad, while tiny homemade brioche croutons add just the right amount of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h5m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
1/4 loaf unsliced brioche (1/4 pound), crust removed, cut into 1/4-inch cubes (2 cups)
10 oil-packed anchovies, chopped (2 tablespoons)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic (from 3 cloves)
1/4 cup fresh lemon juice (from 1 juicy lemon)
6 heads Belgian endive (1 pound), trimmed and leaves separated, washed, and well dried

Steps:

  • Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week.
  • Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely.
  • In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper.

BELGIAN ENDIVE WITH EGG SALAD



Belgian Endive with Egg Salad image

Categories     Egg     Cocktail Party     Low Carb     Quick & Easy     Buffet     Shrimp     Endive     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 7

4 hard-boiled eggs, shelled, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
6 heads Belgian endive
4 ounces cooked bay shrimp, well drained
Paprika

Steps:

  • Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
  • On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

ENDIVE EGG SALAD



Endive Egg Salad image

Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.

Provided by Paula Jones

Categories     Lunch

Time 35m

Yield 2

Number Of Ingredients 6

4 eggs
2 tablespoons mayonnaise
1/4 teaspoon curry powder
Salt and pepper to taste
1 small head red or green Belgian endive, separated into leaves
1 medium green onion, thinly sliced (1 tablespoon)

Steps:

  • Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
  • In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.

Nutrition Facts : ServingSize 1 Serving

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG



Fennel and Radicchio Salad With Anchovy and Egg image

The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

3 medium fennel bulbs, topped and trimmed, fronds reserved for another use
Salt and black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
1/4 teaspoon grated lemon zest
1 small garlic clove, grated or smashed to a paste
1 medium head radicchio (about 12 ounces)
3 large eggs (cooked 8 minutes), cooled in ice water and peeled
4 to 6 anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved

Steps:

  • Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
  • Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
  • To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

  • Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
  • Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
  • Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
  • Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

ENDIVE AND QUINOA SALAD WITH POACHED EGG



Endive and Quinoa Salad With Poached Egg image

If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don't use in the refrigerator. It will keep until you use it up.

Provided by Martha Rose Shulman

Categories     dinner, for one, salads and dressings

Time 30m

Yield 1 main-dish serving or 2 side servings or starters

Number Of Ingredients 14

2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
1 teaspoon balsamic vinegar (optional)
Salt, preferably coarse sea salt or fleur de sel, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
2 tablespoons walnut oil
1 garlic clove, crushed
1/2 cup cooked quinoa
1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white or cremini mushrooms, thinly sliced
1/4 yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
1/4 ounce (1 tablespoon) slivered Parmesan
1 egg, poached

Steps:

  • Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
  • Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
  • Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

Nutrition Facts : @context http, Calories 1203, UnsaturatedFat 96 grams, Carbohydrate 29 grams, Fat 116 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 16 grams, Sodium 1021 milligrams, Sugar 2 grams, TransFat 0 grams

ENDIVE SALAD WITH EGG AND ANCHOVY



Endive Salad With Egg and Anchovy image

For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.

Provided by David Tanis

Categories     lunch, salads and dressings, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 garlic cloves
10 to 12 anchovy fillets, rinsed and blotted
2 tablespoons lemon juice, plus more to taste
1/2 teaspoon lemon zest
2 tablespoons Dijon mustard
Salt and pepper
1/2 cup extra-virgin olive oil
6 to 8 large Belgian endives
A few handfuls of radicchio leaves or other brightly colored chicories (optional)
6 to 8 large medium-boiled eggs, cooled and peeled

Steps:

  • Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
  • Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
  • Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
  • Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
  • Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

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