Apple Endive And Parmesan Salad With Walnut Vinaigrette Recipes

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ENDIVE, APPLE AND WALNUT SALAD



Endive, Apple and Walnut Salad image

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 15m

Yield Serves six

Number Of Ingredients 15

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

Steps:

  • Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
  • Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
  • Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
  • Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE



Apple, Endive and Parmesan Salad with Walnut Vinaigrette image

Categories     Salad     Fruit     Nut     Side     No-Cook     Vegetarian     Quick & Easy     Parmesan     Orange     Apple     Walnut     Fall     Winter     Healthy     Endive     Lettuce     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

4 tablespoons orange juice
2 teaspoons Dijon mustard
1/4 cup olive oil
2 tablespoons walnut oil or olive oil
2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced
4 heads Belgian endive
1 head butter lettuce, torn into bite-size pieces
3/4 cup walnuts, toasted, chopped
2 tablespoons chopped chives
Parmesan cheese shavings

Steps:

  • Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
  • Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
  • Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES



Parmesan Walnut Salad in Endive Leaves image

Categories     Salad     Cheese     Leafy Green     Nut     Cocktail Party     Quick & Easy     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

  • In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
  • Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

GREENS, APPLE AND WALNUT SALAD



Greens, Apple and Walnut Salad image

I created this one night with what I had on hand. Simple and yummy, and a change from the same old tossed salad.

Provided by Messy44

Categories     Salad Dressings

Time 15m

Yield 1 large salad

Number Of Ingredients 9

mixed baby greens, of your choice
1 large apple, diced (I use Gala)
1/2 cup dried cranberries
3/4 cup walnuts, toasted and chopped
1/3 cup parmesan cheese, shaved or shredded not grated
1/4 cup walnut oil
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper

Steps:

  • Mix greens, apple, cranberries, and walnuts in large bowl.
  • Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
  • Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).

Nutrition Facts : Calories 1341.2, Fat 122.1, SaturatedFat 16.2, Cholesterol 29.3, Sodium 682, Carbohydrate 49.6, Fiber 13.6, Sugar 27, Protein 27.5

APPLE SALAD WITH MAPLE VINAIGRETTE



Apple Salad with Maple Vinaigrette image

The delightful salad brings so many compliments. The balsamic vinegar dressing has a pleasant taste and nicely coats the apples, endive and other salad ingredients.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings. (1 cup vinaigrette).

Number Of Ingredients 12

1/2 cup walnut oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg
Salt and pepper to taste
2 medium red apples, thinly sliced
2 medium green apples, thinly sliced
2 cups endive
1 block (4 ounces) brick cheese, cubed
2/3 cup chopped pecans, toasted
2 tablespoons finely chopped red onion

Steps:

  • In a small bowl, whisk the oil, vinegar, syrup, mustard and nutmeg; season with salt and pepper. In a salad bowl, combine the apples, endive, cheese, pecans and onion. Drizzle desired amount of vinaigrette over salad; toss to coat. Refrigerate leftover vinaigrette.

Nutrition Facts : Calories 234 calories, Fat 18g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 107mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

APPLE AND WALNUT SALAD



Apple and Walnut Salad image

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

Steps:

  • In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

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