Curly Endive Salad With Cranberry Bacon Vinaigrette And Blue Cheese Pastries Recipes

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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.

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE



Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

  • Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

CRANBERRY BLUE CHEESE SALAD



Cranberry Blue Cheese Salad image

For a light, refreshing first course, Lori McLaughlin of Pittsford, New York turns to this fruity salad. Sweet apple, dried cranberries, blue cheese and a vinaigrette dressing give it a subtle punch of flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

6 cups torn Bibb or Boston lettuce
6 cups torn red leaf lettuce
1 large apple, chopped
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup rice vinegar
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 cup crumbled blue cheese

Steps:

  • In a large bowl, combine the lettuces, apple and cranberries. In a small bowl, whisk the oil, vinegar, mustard and garlic. Pour over salad and toss to coat. Sprinkle with blue cheese. Serve immediately.

Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CURLY ENDIVE SALAD



Curly Endive Salad image

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

4 cups torn curly endive, Belgian endive and/or escarole
1/4 cup chopped red onion
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces crumbled feta cheese

Steps:

  • In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 172 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 956mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

WILTED CURLY ENDIVE



Wilted Curly Endive image

This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

12 bacon strips, diced
3 bunches curly endive
4 quarts water
2-1/4 teaspoons salt, divided
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper

Steps:

  • Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

Nutrition Facts : Calories 256 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 1216mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

CURLY ENDIVE SALAD WITH CRANBERRY-BACON VINAIGRETTE AND BLUE CHEESE PASTRIES



Curly Endive Salad with Cranberry-Bacon Vinaigrette and Blue Cheese Pastries image

Categories     Salad     Side     Bake     Sauté     Thanksgiving     Blue Cheese     Cranberry     Bacon     Endive     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend (glaze)
9 smoked bacon slices, chopped
1/3 cup minced shallots
1 cup ruby Port
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese
9 cups bite-size curly endive

Steps:

  • Preheat oven to 400°F. Unfold pastry onto work service. Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds. Discard centers. Pierce 2-inch rounds all over with fork. Brush edges with egg glaze. Top with pastry rings, pressing gently. Transfer to large baking sheet. Bake until puffed and golden, about 10 minutes. Transfer to rack; cool. Pull out uncooked portion from centers of pastries and discard. (Can be made 8 hours ahead. Store airtight at room temperature.)
  • Preheat oven to 325°F. Cook bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour 3 tablespoons bacon drippings into small bowl. Discard all but 1 teaspoon of remaining drippings from skillet. Add shallots to drippings in skillet; sauté over medium-high heat until tender, about 3 minutes. Add Port and cranberries and bring to boil, scraping any browned bits. Boil until cranberries are soft and liquid is reduced by half, about 10 minutes. Add reserved 3 tablespoons bacon drippings and stir just until warm. Pour vinegar into small bowl. Gradually whisk in Port mixture.
  • Meanwhile, place pastries on baking sheet. Spoon 1 heaping tablespoon cheese into center of each. Bake until cheese is soft, about 6 minutes.
  • Place endive in large bowl. Pour warm dressing over and toss. Divide greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry and serve.

CURLY ENDIVE SALAD



Curly Endive Salad image

Provided by Anne Burrell

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 bunch curly endive (also called chicory), large, tough stems removed and cut into bite-size pieces
1 Belgian endive, cut into spears
1 small red onion, thinly sliced
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Kosher salt

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!

ENDIVE, ORANGE AND ROQUEFORT SALAD



Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
  • Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

CURLY ENDIVE AND APPLE SMOKED BACON SALAD



Curly Endive and Apple Smoked Bacon Salad image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound thick cut slab bacon, cut into 1/4- inch pieces, lardons
2 tablespoons chopped shallots
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup olive oil
1 head chicory, cut into bite-size pieces, well washed and dried
1 cup fresh croutons

Steps:

  • Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
  • Toss chicory pieces with bacon, vinaigrette and croutons.

CURLY ENDIVE SALAD WITH WARM BACON DRESSING



Curly Endive Salad with Warm Bacon Dressing image

Provided by Carl Hittinger

Categories     Salad     Side     Bacon     Endive     Bon Appétit     Pennsylvania

Yield Serves 6

Number Of Ingredients 7

3 tablespoon sugar
1 tablespoon all purpose flour
3 tablespoons plus 1 teaspoon apple cider vinegar
1 large egg
1 cup canned vegetable broth, low-salt chicken broth or water
6 bacon slices, cut into 1-inch piece
1 large head curly endive or other bitter lettuce (such as escarole), torn into bite-size pieces

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.

CURLY ENDIVE AND APPLE SMOKED BACON SALAD



Curly Endive and Apple Smoked Bacon Salad image

Provided by Michael Lomonaco

Categories     Salad     Bacon     Summer     Endive

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 pound thick-cut slab bacon, cut into 1/4-inch pieces (lardons)
2 tablespoons chopped shallots
1 tablespoons Dijon mustard
1/4 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup olive oil
1 head curly endive, cut into bite-size pieces, well washed and dried
1 cup fresh croutons

Steps:

  • Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.
  • Toss curly endive pieces with bacon, vinaigrette, and croutons.

WARM BACON ENDIVE DRESSING



Warm Bacon Endive Dressing image

My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

1/2 pound bacon strips, diced
1 medium onion, chopped
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup milk
1 egg, lightly beaten
3 bunches curly endive, torn (about 12 cups)
3 hard-boiled large eggs, sliced

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

ENDIVE SALAD WITH LEMON VINAIGRETTE



Endive Salad with Lemon Vinaigrette image

Provided by Roslyn Dupler Fitch

Categories     Salad     Lemon     Pine Nut     Summer     Endive     Bon Appétit     Las Vegas     Nevada

Yield Serves 4

Number Of Ingredients 12

Dressing
1/4 cup fresh lemon juice
2 large garlic cloves, coarsely chopped
1/2 cup olive oil
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
6 3/4-inch-thick slices sourdough flute and baguette
1/4 cup olivada* or prepared tapenade spread
Salad
2 heads Belgian endive, coarsely chopped
1 head curly endive, center leaves only, torn into pieces
1/2 cup pine nuts (about 2 ounces), toasted
*An olive spread available at Italian markets, specialty foods stores and some supermarkets. If unavailable, puree pitted black, brine-cured olives.

Steps:

  • For dressing:
  • Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
  • Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
  • For salad:
  • Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

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