BEET AND ENDIVE SALAD WITH WALNUTS
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams
CARAMELIZED ENDIVES WITH CRèME FRAîCHE
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
Provided by David Tanis
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
- Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
- Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
- Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
- In a small bowl, combine tarragon, chives and parsley.
- Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 225 milligrams, Sugar 1 gram, TransFat 0 grams
FRISéE AND CELERY SALAD WITH TOASTED FENNEL-SEED DRESSING
Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.
Time 30m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
- Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
- Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.
FENNEL, FRISéE, AND ESCAROLE SALAD
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.
Provided by Toni Oltranti
Categories Salad Side Vegetarian Quick & Easy Dinner Parmesan Fennel Family Reunion Healthy Raw Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
- Meanwhile, toss together greens and fennel in a salad bowl.
- Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
PIRAT & FRISÉE ENDIVE SALAD WITH BEETS, FENNEL, AND CARAMELIZED LEEKS.
Steps:
- Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool. Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife. Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified. Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired
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