Endive Blue Cheese And Pomegranate Salad Recipes

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ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE



Endive Salad with Candied Pecans and Maytag Blue Cheese image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup blue cheese, crumbled (recommended: Maytag)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt
freshly ground black pepper

Steps:

  • Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

ENDIVE AND BLUE CHEESE SALAD



Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD



Endive, Blue Cheese, and Pomegranate Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Scant teaspoon Dijon mustard
Coarse salt and freshly ground pepper
Pinch of sugar
1 1/2 tablespoons rice vinegar
3 tablespoons extra-virgin olive oil
2 ounces blue cheese, crumbled
5 heads Belgian endive, separated into leaves
Seeds from 1/2 medium pomegranate

Steps:

  • In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
  • In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.

ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO



Blue-Cheese Steak and Endive Salad for Two image

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Provided by Colu Henry

Categories     dinner, steaks and chops, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, slightly softened
2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1 tablespoon finely chopped shallot
3/4 to 1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil
Flaky salt (optional)
2 Belgian endives, leaves separated
4 to 5 thinly sliced radishes, a variety of colors if you can find them
1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup)
2 tablespoons good quality white-wine vinegar
1/4 teaspoon orange zest
1 tablespoon plus 1 teaspoon olive oil
1/4 cup Italian parsley leaves, torn
1 tablespoon chives, cut on an angle into 1/2-inch pieces
1 tablespoon roughly chopped tarragon

Steps:

  • In a small bowl, stir together butter, blue cheese and shallot, and set aside.
  • Season steaks well with salt and pepper on both sides and set aside.
  • Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
  • Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
  • Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams

BLUE CHEESE, WALNUT, AND CHICORY SALAD



Blue Cheese, Walnut, and Chicory Salad image

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

Steps:

  • Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  • Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  • Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  • Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  • Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

ENDIVE, BLUE CHEESE, AND WALNUT SALAD



Endive, Blue Cheese, and Walnut Salad image

The strong flavors and assertive crunch of this salad pair well with heavier main dishes such as roasts and stews. We love it with a standing rib roast.

Provided by profken

Categories     Vegetable

Time 15m

Yield 6-8 Serving, 6-8 serving(s)

Number Of Ingredients 8

4 heads Belgian endive
1 cup walnut pieces
1/2 cup blue cheese, crumbled
2 tablespoons chopped flat leaf parsley
1/4 cup walnut oil (can use other neutral oil such as canola, but the walnut oil gives a great flavor)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

  • Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
  • Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
  • Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
  • Scatter the blue cheese on top.
  • Enjoy!

Nutrition Facts : Calories 308.7, Fat 25.8, SaturatedFat 4.3, Cholesterol 8.4, Sodium 262, Carbohydrate 14.6, Fiber 12, Sugar 1.4, Protein 9.8

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE



Belgian Endive and Apple Salad with Cranberry Vinaigrette image

Categories     Salad     Fruit     Nut     Vegetable     Appetizer     No-Cook     Thanksgiving     Vegetarian     New Year's Day     Cranberry     Apple     Fall     Healthy     Vegan     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons frozen cranberry juice concentrate, thawed
1 tablespoon white wine vinegar
3 heads Belgian endive, thinly sliced crosswise
2 Red Delicious or Fuji apples, unpeeled, cored, chopped
1/2 cup chopped fresh cranberries
1/4 cup thinly sliced green onions
1/4 cup walnuts, toasted, coarsely chopped

Steps:

  • Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
  • Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.

ENDIVE, BLUE CHEESE, POMEGRANATE SALAD



Endive, Blue Cheese, Pomegranate Salad image

Make and share this Endive, Blue Cheese, Pomegranate Salad recipe from Food.com.

Provided by Vicki in AZ

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 teaspoon Dijon mustard
kosher salt
fresh ground black pepper
1 pinch sugar
1 1/2 teaspoons rice vinegar
3 tablespoons olive oil
2 ounces blue cheese, crumbled
5 heads Belgian endive, separated into leaves
pomegranate seeds, from 1/2 medium pomegranate

Steps:

  • In a small bowl, whick together mustard, large pinch of salt, large pinch of pepper and a pinch of sugar.
  • Add vinegar and whisk to combine.
  • While whisking, drizzle in oil and whisk until emulsified.
  • Add blue cheese and stir gently to combine.
  • Pour dressing over the endive and pomegranate seeds and toss.

Nutrition Facts : Calories 249.4, Fat 15.5, SaturatedFat 4.3, Cholesterol 10.6, Sodium 353, Carbohydrate 21.9, Fiber 19.9, Sugar 1.7, Protein 11.1

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