Curly Endive Blood Orange And Tangerine Salad Alfred Portale Recipes

CURLY ENDIVE SALAD

Steps:

• In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
• Voila!

CURLY ENDIVE SALAD WITH WARM BACON DRESSING

Steps:

• Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
• Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
• Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

ENDIVE, BLOOD ORANGE AND HAZELNUT SALAD

Steps:

• Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
• Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
• Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.

SPINACH AND TANGERINE SALAD

Steps:

• Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangarines and cut each section in half. If you couldn't find "seedless tangarines" this is when you pop those little seeds out.
• Combine spinach, onions, tangarine sections and cranberries in salad bowl.
• Combine vinaigrette ingredients, pour over salad and toss.
• Serve immediately.

POACHED EGG WITH CURLY ENDIVE SALAD

Steps:

• Remove the dark green outer leaves from: 2 large heads of curly endive (frisée). Separate into individual leaves and wash and dry well. Cut into 1/3-inch pieces: 2 bacon slices. Warm in a small heavy pan, over medium heat: 2 teaspoons olive oil.
• Add the bacon pieces and cook until brown and rendered, but not crisp. Remove from the pan. Pour off the fat from the pan and reserve. To make the dressing, mix together: 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, Salt, Fresh-ground black pepper, 1 garlic clove, crushed. Whisk in: 2 1/2 tablespoons olive oil, 1 1/2 tablespoons bacon fat.
• Taste for salt and acid and adjust as needed. Fill a heavy saucepan with 4 cups of water and add: 1 1/2 tablespoons red wine vinegar. Heat to just below a simmer and slide in: 4 eggs, cracked from their shells.
• Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm. Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among 4 warm plates. Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.
• Variations
• Other greens work well in this salad: try spinach, escarole, dandelion greens, or tender radicchio varieties such as Castelfranco or Sugar Loaf.
• The warm salad can be served without poached eggs.
• Omit the bacon, increasing the amount of olive oil in the dressing to make up for the loss of bacon fat.
• Make some rustic croutons and toss them while still hot with fine-chopped garlic. Dress the croutons with a little vinaigrette and toss with the greens.
• notes
• A freshly laid organic egg simply poached is an incomparable delicacy.
• Eggshell fragments can be easily retrieved, scooped up with half a broken eggshell.

WINTER CITRUS SALAD WITH BELGIAN ENDIVE

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.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

CURLY ENDIVE WITH CARAMELIZED ONIONS

Steps:

• Trim the stem ends of the endive and remove any discolored bits, then wash the leaves. Boil in salted water for a couple of minutes, or until it is soft, then drain and press out the excess water. Cut up the leaves into pieces 1 1/2 to 2 1/2 inches long.
• Fry the onions in the oil in a large pan over medium heat until brown and caramelized, stirring often. Remove about three-quarters of the onions to use as the topping, draining them on paper towels. Add the garlic to the onions remaining in the pan, and as soon as the aroma rises, put in the endive. Add salt and pepper and the juice of 1/2 lemon, and cook, stirring, for a minute or so.
• Serve cold on a flat serving dish with the caramelized onions sprinkled all over the top, accompanied by the remaining lemons, cut into quarters.
• To the onions remaining in the pan, add one 14-ounce can chickpeas or haricot beans, well drained, at the same time as the endive.

CITRUS AND ENDIVE SALAD

Steps:

• Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
• Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

TANGERINE SHRIMP SALAD

Steps:

• For Cajun Spices, we use Bayou Sam's Triple Blast, a great sub is Slap Yo Mama Cajun Spices or Tony's Creole Seasoning.
• TANGERINE SHRIMP: Mix dry ingredients. Coat shrimp or any type of seafood in lite olive oil, sprinkle zest then season to coat. Grill high to very high heat. Spray often with sweet vermouth. 1 to 2 minutes max. Do not overcook.
• BLUE AGAVE TANGERINE DRESSING: Combine all spices then add vinegar, whisk until well combined, next add Agave and whisk well. Last whisk in olive oil and whisk well till incorporated, fold in 2 tablespoons of fine blue cheese crumbles, reserving the rest for topping.
• The best method of preparation is to place plates in freezer to chill, peel to tail and devien shrimp. Heat grill, while grill is heating up, prepare dressing and let stand. Cook shrimp according to above. Pull plates, places greens in extra large bowl with lid, drizzle to taste amount of dressing. Cover bowl and toss and roll in the air to evenly coat salad. Plate salad and top with extra blue cheese crumbles if desired. Place shrimp around outside of plate.
• A big buttery chard would be nice here -- Cakebread or Rombaurer.