Blue Cheese Steak And Endive Salad For Two Recipes

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BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO



Blue-Cheese Steak and Endive Salad for Two image

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Provided by Colu Henry

Categories     dinner, steaks and chops, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, slightly softened
2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1 tablespoon finely chopped shallot
3/4 to 1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil
Flaky salt (optional)
2 Belgian endives, leaves separated
4 to 5 thinly sliced radishes, a variety of colors if you can find them
1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup)
2 tablespoons good quality white-wine vinegar
1/4 teaspoon orange zest
1 tablespoon plus 1 teaspoon olive oil
1/4 cup Italian parsley leaves, torn
1 tablespoon chives, cut on an angle into 1/2-inch pieces
1 tablespoon roughly chopped tarragon

Steps:

  • In a small bowl, stir together butter, blue cheese and shallot, and set aside.
  • Season steaks well with salt and pepper on both sides and set aside.
  • Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
  • Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
  • Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams

ENDIVE AND BLUE CHEESE SALAD



Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

ENDIVE AND BLUE CHEESE SALAD WITH SOY-SHERRY VINAIGRETTE



Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 16

4 cups finely julienned endive (store in cold water to prevent oxidation)
1/2 cup julienned peeled green apples
1/2 cup crumbled blue cheese
1/2 cup finely julienned red onions
1/4 cup walnuts, toasted
2 tablespoons fresh tarragon leaves
1/4 cup Soy-Sherry Vinaigrette, recipe follows
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup sherry vinegar
1/4 cup soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon chopped shallots
1 egg yolk
1 cup grapeseed oil
Freshly cracked black pepper

Steps:

  • Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
  • Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).

ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD



Endive, Blue Cheese, and Pomegranate Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Scant teaspoon Dijon mustard
Coarse salt and freshly ground pepper
Pinch of sugar
1 1/2 tablespoons rice vinegar
3 tablespoons extra-virgin olive oil
2 ounces blue cheese, crumbled
5 heads Belgian endive, separated into leaves
Seeds from 1/2 medium pomegranate

Steps:

  • In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
  • In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.

WARM STEAK AND BLUE CHEESE SALAD



Warm Steak and Blue Cheese Salad image

An interesting salad that incorporates a nice warm steak, so good!! Serve with warm bread or rolls.

Provided by Chef mariajane

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup zesty Italian dressing, divided
1 boneless sirloin steak (1lb.)
1 large red pepper, cut into strips
1 small red onion, sliced, separated into rings
8 cups torn mixed salad greens
1/3 cup crumbled blue cheese

Steps:

  • Heat 1 tablespoons of the dressing in large skillet on medium-high heat. Add meat; cook 2 minutes, stirring constantly.
  • Add peppers and onions; cook and stir 5 minutes, or until steak is cooked through and vegetables are crisp-tender. Stir in remaining 3 tablespoons dressing.
  • Place 2 cups of the greens on each of four salad plates. Top evenly with steak mixture and cheese just before serving. Delicious!

Nutrition Facts : Calories 199.1, Fat 13.4, SaturatedFat 5.1, Cholesterol 42.9, Sodium 425.1, Carbohydrate 6, Fiber 1.1, Sugar 3.8, Protein 13.7

ENDIVE SALAD WITH BEETS AND BLUE CHEESE



Endive Salad With Beets and Blue Cheese image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

4 beets with their greens
4 endives
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/4 pound blue cheese
1/2 cup walnuts, freshly cracked
2 tablespoons flat Italian parsley, chopped
1 clove garlic, crushed
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Lemon juice to taste

Steps:

  • Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
  • Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
  • Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
  • Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams

BLUE TIMES TWO SALAD



Blue Times Two Salad image

Blueberries--the antioxidant super fruit--make an appearance in both the salad and dressing. The berries form a sweet-tangy blend with the crumbled blue cheese. They're served with fresh spinach and arugula for a refreshing salad that's an ideal accompaniment to grilled meats or roasted chicken.

Provided by Voskos

Categories     Trusted Brands: Recipes and Tips     VOSKOS®

Time 15m

Yield 8

Number Of Ingredients 10

4 cups baby spinach
2 cups arugula
1 ½ cups blueberries
½ cup thinly sliced red onion
⅓ cup coarsely chopped pecans, toasted*
¼ cup crumbled blue cheese
1 (5.3 ounce) container VOSKOS® Nonfat Blueberry Greek Yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons crumbled blue cheese

Steps:

  • Combine baby spinach, baby arugula, blueberries, and onion in a large bowl. Add the Double Blue Dressing (see below). Toss to combine. Sprinkle with pecans and the 1/4 cup blue cheese.
  • Whisk together the VOSKOS® Nonfat Blueberry Greek Yogurt, balsamic vinegar, and olive oil in a bowl. Stir in the 2 tablespoons blue cheese. Cover and chill until serving time.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 8.7 g, Cholesterol 6 mg, Fat 8.7 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 110 mg, Sugar 4 g

BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD



Belgian Endive, Blue Cheese and Pear Salad image

My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.

Provided by mary winecoff

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

2 pears, cored and thinly sliced
lemon juice
3 cups roughly chopped Belgian endive
1 cup crumbled good quality blue cheese
red wine and vinegar salad dressing (2 parts white or red wine vinegar to 1 part olive oil)
freshly grated black pepper

Steps:

  • Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
  • Toss endive and blue cheese together.
  • Add oil and vinegar dressing.
  • Mix.
  • Arrange pear slices around the edges of a salad plate and mound salad in the center.
  • Season with freshly ground black pepper.

Nutrition Facts : Calories 173.7, Fat 9.9, SaturatedFat 6.3, Cholesterol 25.3, Sodium 479.9, Carbohydrate 14.9, Fiber 3.7, Sugar 8.4, Protein 8

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