Curly Endive With Citrus Vinaigrette Recipes

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CITRUS VINAIGRETTE



Citrus Vinaigrette image

Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!

Provided by Hopkins82

Categories     Salad Dressings

Time 5m

Yield 2-3 tsp, 6-10 serving(s)

Number Of Ingredients 5

2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil

Steps:

  • combine all ingredients together and whisk until well incorporated.
  • Drizzle 2-3 tsp of dressing over your salads.
  • Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CURLY ENDIVE, PROSCIUTTO AND MOZZARELLA ON BRUSCHETTA



Curly Endive, Prosciutto and Mozzarella on Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

18 diagonal slices (1/2-inch-thick) baguette bread
3 tablespoons extra-virgin olive oil
1 head of curly endive or frisee leaves, separated into 2-inch strips
1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices
18 paper-thin slices prosciutto
2 tablespoons Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
  • Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

CURLY ENDIVE WITH CITRUS VINAIGRETTE



Curly Endive with Citrus Vinaigrette image

Serve this bright and acidic salad with a hearty soup.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 3

1 large head of curly endive, washed, dried, and torn into bite-size pieces
3/4 cup Tangy Citrus Vinaigrette
Kosher salt and freshly ground black pepper

Steps:

  • In a large salad bowl, place the endive. Drizzle the vinaigrette over the greens and toss to coat. Season to taste with salt and pepper.

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.

ROASTED BEETS WITH CITRUS AND CURLY ENDIVE



Roasted Beets with Citrus and Curly Endive image

This salad boasts sweet, sour, savory, and bitter flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

1 pound golden or red beets, trimmed and scrubbed
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 oranges, 2 blood and 2 navel if possible
4 pixie tangerines or clementines, or 2 tangerines
1/4 cup freshly squeezed orange juice
1 teaspoon white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons black-olive paste
1 small head frisee (10 ounces), washed and dried
1 small head curly endive (10 ounces), washed and dried
1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly
1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed
1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds
1/4 cup flat-leaf parsley, medium chopped

Steps:

  • Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
  • Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
  • For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
  • To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.

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