Belgian Endive Mache Apples With Sherry 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

BELGIAN ENDIVE SALAD



Belgian Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

  • Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
  • Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
  • Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA



Endive Salad with Apples, Walnuts and Gorgonzola image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Side     Lunch     Blue Cheese     Apple     Walnut     Winter     Endive     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Steps:

  • Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
  • Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

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