Arugula And Endive Salad Recipes

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BABY ARUGULA, ENDIVE AND RADICCHIO SALAD



Baby Arugula, Endive and Radicchio Salad image

This salad throws together quickly in the same bowl where you mix the dressing. Tastes great with Italian dishes. I saw Martha Stewart make this on one of her shows and have been making it ever since. The orange juice adds a nice flavor.

Provided by Trisha W

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 heads endive (chopped)
1 head radicchio (chopped)
2 bunches baby arugula leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 orange

Steps:

  • Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
  • Add the chopped endive, radicchio and baby arugula leaves and toss.
  • Serve with an Italian Pasta.

Nutrition Facts : Calories 127.1, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 14.8, Fiber 8.4, Sugar 6.5, Protein 3.4

RADICCHIO, ENDIVE AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE



Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette image

Provided by Food Network

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

1 head radicchio
2 heads Belgian endive
1 large bunch arugula
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste

Steps:

  • Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
  • In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).
  • In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
  • Yield: about 1/2 cup dressing

ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE



Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Olive     Easter     Fennel     Arugula     Endive

Yield Makes 8 servings

Number Of Ingredients 11

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup mixed Italian or Greek olives, pitted and chopped
1 fennel bulb (3/4 pound), trimmed
2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces
Equipment:
an adjustable-blade slicer

Steps:

  • Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
  • Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
  • Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.

ARUGULA, RADICCHIO AND ENDIVE SALAD



Arugula, Radicchio and Endive Salad image

Categories     Salad     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Arugula     Carrot     Healthy     Endive     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 6

3 bunches of arugula, cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups)
1 medium head of radicchio, torn into bite-size pieces (about 3 cups)
4 Belgian endives, cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups)
1 carrot, shredded
1/4 cup olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste

Steps:

  • In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper, and toss it well.

ARUGULA, ENDIVE, AND RADICCHIO SALAD



Arugula, Endive, and Radicchio Salad image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Arugula     Healthy     Vegan     Raw     Endive     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

1/3 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
2 bunches arugula (about 1 pound)
1 small head radicchio
2 large Belgian endives

Steps:

  • In a bowl whisk together oil and vinegar and season with salt and pepper.
  • Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well.

ENDIVE, ARUGULA, AND TANGERINE SALAD



Endive, Arugula, and Tangerine Salad image

Section citrus (and any other juicy fruits) over a bowl or parchment paper and return the juices that collect to the recipe in some way. Here, the tangerine juices become an ingredient in the vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 heads of Belgian endive, coarsely chopped (about 2 cups)
2 handfuls of arugula, torn into bite-size pieces (about 5 cups)
2 tangerines, peeled, pith removed
4 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Wash and dry the endive and arugula and place in a serving bowl.
  • Over a small bowl and using a sharp paring knife, carefully remove each section of tangerine, cutting between the membranes. Add the sections to the greens. When all the sections have been removed, squeeze the membranes over the bowl.
  • Whisk in the vinegar and oil and season with salt and pepper. Toss the dressing with the greens and serve.

ENDIVE, ARUGULA AND PEAR SALAD



Endive, Arugula and Pear Salad image

Make and share this Endive, Arugula and Pear Salad recipe from Food.com.

Provided by Bekah

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon salt
pepper
1 bunch arugula, rinsed and stems discarded
2 medium Belgian endive, trimmed and sliced thin
1 pear, peeled, cored and diced

Steps:

  • In small bowl, blend mustard and vinegar.
  • Slowly whisk in olive oil, salt and pepper.
  • Combine arugula, endive and pear.
  • Add dressing and toss.
  • ENJOY!

Nutrition Facts : Calories 349.5, Fat 21.6, SaturatedFat 3.1, Sodium 451.3, Carbohydrate 37.9, Fiber 19.6, Sugar 15, Protein 7.1

ENDIVE, ARUGULA AND ORANGE SALAD



Endive, Arugula and Orange Salad image

Categories     Salad     No-Cook     Vegetarian     Orange     Walnut     Arugula     Spring     Summer     Endive     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads Belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped

Steps:

  • Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
  • Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
  • Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

ENDIVE AND ARUGULA SALAD WITH PICKLED ONIONS AND BLUE CHEESE



Endive and Arugula Salad with Pickled Onions and Blue Cheese image

It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.

Categories     Salad     Onion     No-Cook     Blue Cheese     Cranberry     Dried Fruit     Arugula     Summer     Winter     Endive     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 11

1 1/2 pounds red onions, thinly sliced
1 1/2 cups distilled white vinegar
1 1/2 cups water
3/4 cup sugar
1 teaspoon salt
12 ounces blue cheese, crumbled into 1/4-inch pieces
1 1/2 cups olive oil
2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)
3/4 cup fresh lemon juice
12 bunches fresh arugula, torn into small pieces (about 12 cups)
1 cup dried cranberries

Steps:

  • Place onions in large resealable plastic bag. Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.
  • Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade.

ARUGULA AND ENDIVE SALAD



Arugula And Endive Salad image

Provided by Trish Hall

Categories     salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 7

1 bunch arugula
4 to 6 heads endive
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
4 teaspoons red-wine vinegar
Salt and freshly ground pepper to taste
6 tablespoons olive oil

Steps:

  • Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
  • Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
  • Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
  • Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams

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