Belgian Endive Salad Recipes

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WINTER CITRUS SALAD WITH BELGIAN ENDIVE



Winter Citrus Salad With Belgian Endive image

Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.

Provided by David Tanis

Categories     dinner, easy, for one, for two, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 blood orange
1 cara cara or navel orange
1 grapefruit
1 small shallot, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper
2 Belgian endives, trimmed
Coarse sea salt for garnishing, such as fleur de sel

Steps:

  • Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
  • Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
  • Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
  • Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams

BELGIAN ENDIVE SALAD



Belgian Endive Salad image

This recipe made my taste buds happy. It's so easy. I got this recipe from one of those recipe cards in the produce section at Walmart!

Provided by Starlita

Categories     Apple

Time 10m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 7

2 tart green apples, peeled and cut into 1/2 inch cubes
3 Belgian endive, thinly sliced crosswise
2 tablespoons almonds, peeled and shelled
4 tablespoons oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

  • Mix apple, endives and almondds together in a bowl.
  • Mix the dressing and pour on salad.
  • Toss thoroughly and serve.

Nutrition Facts : Calories 165.5, Fat 11.1, SaturatedFat 1.4, Sodium 163.2, Carbohydrate 15.8, Fiber 9.4, Sugar 5.6, Protein 4

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

BROWN RICE BELGIAN ENDIVE SALAD



Brown Rice Belgian Endive Salad image

Need a healthy snack or lunch that will keep you full? Belgian endive and brown rice make for a refreshing lunch. For more than one serving, just multiply. This recipe would be great for summer or fall picnics, too! Add finely chopped fruit such as oranges or apples.

Provided by kekadu

Categories     Salad     Green Salad Recipes

Time 1h25m

Yield 2

Number Of Ingredients 7

½ cup uncooked brown rice
1 cup water
1 head Belgian endive, chopped
⅛ red onion, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
  • Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.4 g, Fat 8.3 g, Fiber 10.2 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 3.1 g

BELGIAN ENDIVE WITH EGG SALAD



Belgian Endive with Egg Salad image

Categories     Egg     Cocktail Party     Low Carb     Quick & Easy     Buffet     Shrimp     Endive     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 7

4 hard-boiled eggs, shelled, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
6 heads Belgian endive
4 ounces cooked bay shrimp, well drained
Paprika

Steps:

  • Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
  • On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

BELGIAN ENDIVE WITH GOLD COAST SHRIMP SALAD



Belgian Endive with Gold Coast Shrimp Salad image

Categories     Salad     Poach     Buffet     Shrimp     Endive     Simmer     Boil

Yield makes about 30 hors d¿oeuvres

Number Of Ingredients 13

12 cups water
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 lemon, halved
1/2 onion, preferably Vidalia, peeled
2 bay leaves, preferably fresh
1 tablespoon coarse salt, plus more to taste
1 pound unshelled large shrimp (21/25 count)
4 to 6 heads Belgian endive
3 tablespoons chopped fresh tarragon
2 tablespoons mayonnaise (page 282)
Freshly ground black pepper
30 fresh tarragon leaves, for garnish

Steps:

  • To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot. Bring to a boil over high heat, then decrease the heat to low. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
  • Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes. Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl. Place the ice pack in the bowl of broth; move the pack around until the broth is well chilled (drain and add more ice to the bag as needed). Return the heat to high and bring the remaining mixture to a rolling boil. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes. Do not overcook.
  • Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process. Set aside.
  • To prepare the endive, cut off and discard the root ends. Pull the heads apart one leaf at a time. Arrange the leaves in concentric circles like a flower on a large platter.
  • To prepare the salad, peel, devein, and coarsely chop the shrimp. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine. Taste and adjust for seasoning with salt and pepper.
  • To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf. Garnish each with a tarragon leaf. Serve immediately.
  • making ahead
  • The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated. Serve chilled.

BELGIAN ENDIVE SALAD



Belgian Endive Salad image

This salad is so attractive sitting by each place. You can vary the filling to suit your taste - make it hotter, add a dressing, salt & pepper it etc.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 large Belgian endive, cleaned and leaves separated
1 large tomatoes, washed and chopped
4 tablespoons sweet onions, chopped
2 jalapeno peppers, finely chopped
3 tablespoons cilantro, chopped
2 teaspoons fresh lemon juice

Steps:

  • Arrange 8 endive leaves artistically on two salad plates.
  • Mix remaining ingredients and divide evenly between the 8 leaves.
  • Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.

Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.2, Sodium 62.5, Carbohydrate 15.5, Fiber 9.8, Sugar 4.5, Protein 4.4

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Top Asked Questions

What do you put on a Belgian endive salad?
Belgian Endive Salad with Blue CheeseMyRecipes roasted walnut oil, olive oil, crumbled blue cheese, sea salt and 6 more Belgian Endive Salad with Stilton and ApplesMyRecipes Dijon mustard, stilton cheese, sugar, pepper, granny smith, red wine vinegar and 5 more
What is Belgian endive and how to use it?
Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter. Hope you enjoy it as much as I do.
What is the best way to cook endive?
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.
How do you make apple salad with endive dressing?
Mix apple, endives and almondds together in a bowl. Mix the dressing and pour on salad. Toss thoroughly and serve. “This recipe made my taste buds happy. It's so easy. I got this recipe from one of those recipe cards in the produce section at Walmart!”

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