Endive And Asian Pear Salad Recipes

ENDIVE, PEAR, AND ROQUEFORT SALAD

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 3 servings

Number Of Ingredients 10

Ingredients

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
1 egg yolk*, at room temperature
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ENDIVE AND PEAR SALAD

Endive and Pear Salad image

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

ENDIVE AND ASIAN PEAR SALAD

Endive and Asian Pear Salad image

Provided by Todd Davies

Categories Salad Fruit Leafy Green Nut Side Quick & Easy Vinegar Walnut Fall Winter Asian Pear Endive Party Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup coarsely chopped walnuts
1 tablespoon water
1 teaspoon sugar
Large pinch of cayenne pepper
Large pinch of coarse kosher salt
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 large bunch watercress, thick stems trimmed
2 heads of Belgian endive (preferably red), sliced crosswise
1 ripe Asian pear, halved, cored, thinly sliced

Steps:

Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

ASIAN PEAR SALAD

Asian Pear Salad image

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

Steps:

In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
Add the shallots to the vinaigrette then set aside.
When serving, dress the greens lightly, season to taste, and serve immediately.

ASIAN PEAR SALAD

Asian Pear Salad image

Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 dried dates, pitted and quartered lengthwise
8 paper-thin slices prosciutto (about 4 ounces), cut crosswise into 1/4-inch strips
1 cup (about 8 sprigs) loosely packed mint leaves
1 Asian pear, cored and sliced into 1/2-inch wedges
4 cups (about 11 ounces) mixed frisee, baby arugula, and other small greens

Steps:

In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD

Cabrales Cheese Souffles with Endive and Asian Pear Salad image

Provided by Todd Davies

Categories Milk/Cream Mixer Cheese Egg Appetizer Brunch Bake Quick & Easy Blue Cheese Winter Asian Pear Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) unsalted butter
1/4 cup all purpose flour
1 cup whole milk
6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
3 large eggs, separated
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse kosher salt
Endive and Asian Pear Salad

Steps:

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

ASIAN PEAR SALAD FOR TWO

Asian Pear Salad for Two image

"I created this recipe using ingredients I had on hand from a recent party-and was delighted with the outcome! It's beautiful to look at, delicious and so simple to fix. I get raves over it." -Shirlee Bodfield, Tucson, Arizona

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 cups hearts of romaine salad mix
1 medium pear, sliced
2-1/2 ounces fresh mozzarella cheese, sliced
1/4 cup sesame ginger vinaigrette
1/3 cup oven-roasted sliced almonds

Steps:

Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.

Nutrition Facts :

FRESH PEAR SALAD WITH ASIAN SESAME DRESSING

Fresh Pear Salad With Asian Sesame Dressing image

Pears are now used in all aspects of cooking. Try this salad that's made exciting with pears and a delicious Asian dressing! Adapted from Southern Living magazine.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2-4

Number Of Ingredients 12

Ingredients

2 cups shredded red cabbage
2 cups shredded romaine lettuce
3 red pears, sliced
2 medium carrots, shredded (about 1 cup)
1 green onion, chopped
2 teaspoons sesame seeds, toasted (optional)
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper

Steps:

To make the dressing:.
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
To make salad:.
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.

Nutrition Facts : Calories 527.8, Fat 29, SaturatedFat 4, Sodium 572.8, Carbohydrate 71.2, Fiber 15.2, Sugar 44.5, Protein 4.5

ENDIVE AND RADICCHIO SALAD WITH CARAMELIZED PEAR

Endive and Radicchio Salad With Caramelized Pear image

This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear salad combination. Grilling the radicchio removes the bitterness from the leafy green, helping it to better complement the pears and endive.

Provided by Tara Parker-Pope

Categories salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 Comice pears
Olive oil, for drizzle
Honey, for drizzle
1 tablespoon allspice
Butter, one pat
3 ounces Roquefort style blue cheese
5 ounces butter, softened
1 teaspoon Worcestershire sauce
Salt
Pepper
3 tablespoons flour
2 eggs, beaten
3 tablespoons Panko style bread crumbs
Cooking oil for deep frying (such as olive or peanut oil)
2 ounces walnuts, chopped
1 shallot, minced
2 tablespoons walnut oil
Salt
Pepper
3 endives

Steps:

Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.
Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.
Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.
Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.
To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

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