Endive Apple And Kasha Salad Recipes

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ENDIVE AND APPLE SALAD



Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

Steps:

  • To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
  • In a small sauté pan, toast the pecans over medium heat. Allow to cool.
  • Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

ENDIVE AND APPLE SALAD



Endive and Apple Salad image

Provided by Maria Helm Sinskey

Categories     Salad     Appetizer     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Apple     Healthy     Low Cholesterol     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings plus extra dressing

Number Of Ingredients 8

1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
3/4 cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Steps:

  • Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.

ENDIVE, APPLE AND KASHA SALAD



Endive, Apple and Kasha Salad image

Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice - 1/4 to 1/2 inch - to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 14

1 good-size crisp apple, cored and cut into small dice
1 tablespoon fresh lime or lemon juice
4 Belgian endives, sliced
1 cup cooked kasha
1/3 cup broken walnuts
1 ounce Gruyère, cut in small dice
1 to 2 tablespoons chopped fresh parsley (to taste)
2 tablespoons fresh lemon or lime juice
1 to 2 teaspoons honey or agave nectar (to taste)
Salt to taste
freshly ground pepper to taste
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

  • In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
  • In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD



Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 7

3 small heads curly endive, preferably frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3 ounces Gorgonzola, crumbled
3/4 cup red wine vinegar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
  • Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
  • Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
  • At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

APPLE, ENDIVE, AND GRAPE SALAD



Apple, Endive, and Grape Salad image

A sour cream and buttermilk dressing adds tang to this sweet-and-savory salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

1/4 cup reduced-fat sour cream
1/4 cup lowfat buttermilk
2 tablespoons cider vinegar
2 Fuji apples, cored and thinly sliced
1 1/2 pounds Belgian endive (4 to 6), halved lengthwise, trimmed, and cut crosswise into 1-inch pieces
2 cups seedless green grapes, halved lengthwise
1/2 cup toasted pecans, broken into pieces
Coarse salt and ground pepper

Steps:

  • In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
  • Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.

ENDIVE AND APPLE SALAD



Endive and Apple Salad image

Make and share this Endive and Apple Salad recipe from Food.com.

Provided by Penny Stettinius

Categories     Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1 tablespoon olive oil
2 heads Belgian endive
1 sweet apple, such as Fuji
1/3 cup pecan halves, toasted and coarsely chopped
2 ounces blue cheese, crumbled
salt

Steps:

  • Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
  • Rinse, core, and thinly slice apple lengthwise.
  • In a large bowl, mix honey, vinegar, and oil.
  • Add endive, apple, pecans, and blue cheese and mix gently to coat.
  • Add salt to taste.

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1

ENDIVE AND APPLE SALAD



Endive and Apple Salad image

The ingredients for this cool, crisp salad are available all winter long. The anchovies may be omitted, if desired.

Provided by Martha Stewart

Number Of Ingredients 9

3 canned anchovy fillets, rinsed
1/2 teaspoon Dijon mustard
1 tablespoon plus 3/4 teaspoon lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3 stalks celery
1 Granny Smith apple
2 heads Belgian endive, leaves separated
Salt

Steps:

  • Chop anchovies and place in a bowl with mustard. Add 1 tablespoon of the lemon juice and pepper to taste, and mix well. Slowly whisk in the olive oil. The dressing can be made a day ahead of time.
  • Peel the celery to remove the strings. Cut each stalk into thirds and julienne. Set aside. Quarter and core the apple, but do not peel. Thinly slice each quarter and place in a serving bowl. Sprinkle remaining 3/4 teaspoon lemon juice over apples and toss to coat.
  • Julienne endive leaves. Add celery and endive to the apples and toss with dressing. Season to taste with salt and pepper. Serve immediately.

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