Endive Mâche And Radish Salad With Champagne Vinaigrette Recipes

SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
• In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Toss the salad with vinaigrette and season with additional salt and pepper as needed.

ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Make dressing:
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
• Make salad:
• Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

ENDIVE AND RADISH SALAD

Steps:

• Tear lettuce into bite-size pieces, and place in serving bowl. Add radishes, endive, and scallions. Drizzle with lemon juice and oil; toss to combine. Season with salt and pepper, and serve.

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

Steps:

• Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

BELGIAN ENDIVE, MACHE, APPLES WITH SHERRY VINAIGRETTE

Steps:

• To clean Belgian endive you need only wipe the outside leaves with a damp cloth.
• It is not necessary to wash them since endive is grown in sand, not dirt.
• When you cut endive, use a stainless steel knife -carbon knifes discolors the leaves.
• Preheat the oven to 350 degrees F.
• Steam the beets for 12-15 minutes in a small, covered saucepan using a collapsible steamer.
• Allow to cool.
• Put the walnuts on a baking sheet and bake for 8-10 minutes, until fragrant and toasted.
• Peel and quarter the cooked beets.
• Whip the outside of the Belgian endive with a damp cloth, trim the base, and separate the leaves.
• Assembly: Just before serving, toss the Mache or watercress with some of the sherry vinaigrette.
• Divide the greens among the 4 plates, placing them in the center of each dinner plate.
• Arrange the Belgian endive and the apple slices around the edge of the greens.
• Add beets to each salad and sprinkle with the walnuts.
• The Sherry Vinaigrette.
• Mix the salt, pepper, and sherry vinegar in a small bowl until the salt dissolves.
• Add the olive oil slowly, while whisking with a fork.
• Drizzle the remaining sherry vinaigrette over the endive leaves.
• Serve and enjoy.