ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO
The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it's more fun if you share it off the same plate.
Provided by Anna Stockwell
Categories Salad Valentine's Day Orange Juice Sherry Orange Endive Lettuce Parsley Gouda Winter Dinner Wheat/Gluten-Free
Yield 2 servings
Number Of Ingredients 10
Steps:
- Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.
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 AND FRISEE SALAD WITH ORANGES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
- Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.
Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams
POTATO, ENDIVE AND HAZELNUT CHOPPED SALAD
Provided by Amanda Hesser
Categories quick, project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium pan, cover potatoes with water and cook over medium-high heat until tender, about 20 minutes. Drain and let cool, then cut into 1/2-inch cubes (keep skin on).
- In a small bowl, whisk together the sherry vinegar, mustard, large pinch salt and pepper. Slowly whisk in olive oil and walnut oil until emulsified, then whisk in cream. Taste and adjust seasoning; it should be intensely flavored.
- In a serving bowl, combine lettuces, endive, celery, hazelnuts and potatoes. Pour half the dressing on top, and toss until well coated, adding more if necessary. Let sit for 15 minutes before serving. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram, TransFat 0 grams
KALE, BLOOD ORANGE, AND HAZELNUT SALAD
Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.
ENDIVE, BLOOD ORANGE AND HAZELNUT SALAD
Make and share this Endive, Blood Orange and Hazelnut Salad recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
- Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
- Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.
Nutrition Facts : Calories 397.6, Fat 12.2, SaturatedFat 2.2, Cholesterol 8, Sodium 146.9, Carbohydrate 68, Fiber 26.9, Sugar 40.7, Protein 14.8
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