Winter White Salad With Endive And Pomegranate Recipes

WINTER WHITE SALAD

Winter White Salad image

Categories Salad Milk/Cream Vegetable Side Vegetarian Quick & Easy Cauliflower Winter Cabbage Endive Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 9

Ingredients

1 tablespoon whole-grain or coarse-grain mustard
2 tablespoons white-wine vinegar
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 medium head cauliflower (3/4 pound), stems discarded and florets cut lengthwise into 1/4-inch slices (3 cups)
2 Belgian endives, leaves separated and cut diagonally into 1/2-inch pieces
1 small head Napa cabbage (1/2 pound), greenish outer leaves discarded and pale inner leaves cut crosswise into 1-inch pieces (5 cups loosely packed)
1 small onion, finely chopped and soaked in cold water 10 minutes, then drained

Steps:

Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.

WINTER WHITE SALAD WITH CREME-FRAICHE VINAIGRETTE

Winter White Salad with Creme-Fraiche Vinaigrette image

Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche dressing and finished with pomegranate seeds and fennel fronds.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup creme fraiche
1 tablespoon plus 2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
4 to 5 endives (1 pound), trimmed and very thinly sliced lengthwise (3 cups)
1 head fennel, bulb cored and very thinly sliced, fronds separated
1 small celery root (1 pound), peeled, quartered lengthwise, and very thinly sliced crosswise (2 1/2 cups)
2 Granny Smith apples (1 pound), cored, halved, and very thinly sliced lengthwise (2 cups)
1/2 cup pomegranate arils (optional)

Steps:

Whisk together creme fraiche, vinegar, mustard, and sugar; generously season with salt and pepper. In a large bowl, combine endives, sliced fennel, 1/4 cup fennel fronds, celery root, and apples; add half of dressing and toss. Arrange on a serving platter; season with salt and pepper. Top with remaining fennel fronds and pomegranate arils. Serve with remaining dressing.

FENNEL-AND-ENDIVE SALAD WITH POMEGRANATE SEEDS AND WALNUTS

Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts image

Crisp, refreshing, and beautiful: What more can you ask of a salad?

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
1 pound Belgian endive (preferably red), trimmed and leaves separated
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped toasted walnuts
1/3 cup high-quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.

WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE

Winter White Salad With Endive and Pomegranate image

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Provided by Mindy Fox

Categories Salad Cheese Vegetable Vegetarian Endive Side Lunch Kid-Friendly Healthy Low Fat Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

3/4 cup hazelnuts
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Kosher salt
3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
3 Granny Smith or other crisp apples
2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
1/2 cup pomegranate seeds

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
Do ahead
Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

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