Endive Beet And Roquefort Salad Recipes

ENDIVE, ORANGE AND ROQUEFORT SALAD

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.

ENDIVE, PEAR, AND ROQUEFORT SALAD

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, BEET AND ROQUEFORT SALAD

Steps:

• Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
• Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
• Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.

ENDIVE, PEAR, AND ROQUEFORT SALAD

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, ORANGE & ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Cut the head 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 medium 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 membrane. Sprinkle with salt and serve.

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT

Steps:

• In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

BEET AND ENDIVE SALAD

Steps:

• Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
• Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.

BEET AND ENDIVE SALAD WITH WALNUTS

Steps:

• Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
• Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD

Steps:

• To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
• Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
• Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
• To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
• Take off the heat & cool.
• Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
• Separate the leaves gently and wash again if necessary.
• Place the leaves into an attractive flat dish or on to a serving platter.
• Crumble over the blue cheese & pour over the dressing.
• Scatter the toasted walnuts over the top & serve immediately with crusty bread.

ENDIVE AND BEET SALAD

Steps:

• Preheat oven to 350 degrees. Trim the tops from the beets, leaving an inch of stalk. Place the beets in the oven on a rack and bake for one-and-a-half to two hours, or until tender when pierced with a fork.
• When the beets are cool enough to handle, flip off the skins. Cut the beets into half-inch pieces and place them in a bowl.
• Combine the mustard, vinegar and walnut oil. Season to taste with salt and pepper. Toss the beets in three-quarters of the dressing.
• Cut four quarter-inch slices off the bottom of the endives. Cut the slices in half vertically and add them to the beets.
• Arrange the endive leaves in a circle around the rim of a large plate and pour the remaining dressing on top. Place the beet mixture in the middle and sprinkle with walnuts and chives.

ENDIVE, BEET AND RED-ONION SALAD

Steps:

• Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets.
• Trim off the bottom of the endives and cut them into 1 1/2-inch length strips. Drop the pieces into cold water. Drain and pat dry.
• Peel and slice the onion.
• Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

ENDIVE SALAD WITH BEETS AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
• Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
• Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
• Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

ENDIVE, PEAR AND ROQUEFORT SALAD

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.
• Enjoy!